Name: Coconut Pumpkin Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 small pumpkin, peeled and cut into 1" pieces -; 1 medium sweet potato, peeled and cut into 1" pieces -; 6 tbsp. extra-virgin olive oil, divided -; Kosher salt -; McCormick Black Pepper -; 1 medium onion, chopped -; 2 cloves garlic, minced -; 2 carrots, thinly sliced -; 2" piece ginger, peeled and thinly sliced -; 1 tsp. ground coriander -; 1 tsp. paprika -; 1 (13.66-oz.) can Thai Kitchen Unsweetened Coconut Milk -; 4 c. low-sodium vegetable broth -; 1/2 c. pepita seeds -; 2 tbsp. freshly chopped parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Pumpkin Soup

1. 1 small pumpkin, peeled and cut into 1" pieces -

2. 1 medium sweet potato, peeled and cut into 1" pieces -

3. 6 tbsp. extra-virgin olive oil, divided -

4. Kosher salt -

5. McCormick Black Pepper -

6. 1 medium onion, chopped -

7. 2 cloves garlic, minced -

8. 2 carrots, thinly sliced -

9. 2" piece ginger, peeled and thinly sliced -

10. 1 tsp. ground coriander -

11. 1 tsp. paprika -

12. 1 (13.66-oz.) can Thai Kitchen Unsweetened Coconut Milk -

13. 4 c. low-sodium vegetable broth -

14. 1/2 c. pepita seeds -

15. 2 tbsp. freshly chopped parsley -

How to cook deliciously - Coconut Pumpkin Soup

1. Stage

Preheat oven to 425°. On a large baking sheet, toss pumpkin and sweet potato with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon McCormick black pepper. Roast until fork tender, 40 to 45 minutes.

2. Stage

Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.

3. Stage

In a small saucepan over medium heat, heat remaining 2 tablespoons oil. When oil is shimmering, add pepitas. Toast until golden. Remove from heat, then stir in parsley, ½ teaspoon salt, and ½ teaspoon black pepper.

4. Stage

Working in two batches, pulse soup base and roasted vegetables in a blender until smooth.

5. Stage

Garnish with toasted pepita mixture before serving.