Ingredients for - Pumpkin Soup
How to cook deliciously - Pumpkin Soup
1. Stage
Preheat the oven to 400°F. Cut the pumpkin in half lengthwise, then scoop out the seeds and discard them. Trim off the stem, then drizzle the cut sides of the pumpkin with two tablespoons of olive oil. Place the pumpkin halves, cut side down, on a foil-lined baking sheet. Roast for 50 to 60 minutes, or until the flesh is soft and lightly browned. Allow the pumpkin to cool until it’s easy to handle, then scoop out the flesh and discard the rind.
2. Stage
In a large Dutch oven or stockpot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about five minutes. Stir in the minced garlic, fresh ginger, salt, cumin, coriander, cardamom, black pepper, crushed red pepper flakes and nutmeg. Cook for one additional minute, stirring constantly, until the spices are fragrant and fully incorporated.
3. Stage
Add the roasted pumpkin flesh, vegetable broth and coconut milk to the pot. Stir everything together and bring the mixture to a simmer. Cook for 10 to 15 minutes, allowing the flavors to meld. Remove the pot from heat, then use an immersion blender to puree the soup until very smooth. Stir in the parsley or cilantro, and add the vinegar if desired. Ladle the soup into bowls and garnish with freshly cracked black pepper before serving.
