Pumpkin Soup

Total Time Prep: 1-1/4 hours Cook: 25 min.
Yield 8 servings
Test Kitchen Approved
This spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.

Ingredients

  • 1 medium pumpkin (about 4 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
  • 1 teaspoon cider vinegar or balsamic vinaigrette, optional
  • Freshly cracked black pepper, for serving

Directions

  1. Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
  3. Serve in bowls with freshly cracked black pepper, if desired.

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