Ode to the Great Orange Gourd, Part Three: Curried Pumpkin Soup
I figured I'd have a left over Halloween pumpkin so I thought I'd jump the gun and start experimenting now. I bought two smaller pie pumpkins and used one to start. I'm happy to say that my first attempt turned out to be absolutely delicious so the second pumpkin is still sitting on my kitchen counter awaiting it's own delicious fate.
Curried Pumpkin Soup with Coconut Milk
1 medium sized pie pumpkin cut into chunks, skin on.
1 tbsp of coconut oil
1/2 medium sized onion, diced
1 clove of garlic, diced
1.5 tsp of curry powder
1/4 tsp of ground ginger
1/4 tsp of ground cinnamon
4 cups of vegetable broth
3/4 - 1 cup of coconut milk
Cut and clean up pumpkin and reserve the seeds. Cut into chunks and toss with olive oil. Spread onto a baking sheet skin side down and roast in the oven for 45-55 minutes at 375 degrees. Let cool and then scrape out cooked pumpkin.
Melt coconut oil in a large stock pot. Add onions and garlic and sautee until softened. Add spices and coat onion and garlic mixture. Add roasted pumpkin and mix well.
Add vegetable stock and bring to a boil. Turn it down and let simmer until pumpkin has completely softened. Let cool.
Pour into a blender or use an immersion blender to puree mixture. Transfer back to pot and warm up over low heat. Add coconut milk and stir in. Start with 3/4 of a cup and add more if soup is too thick. Top with toasted pumpkin seeds or cilantro & enjoy!