Ingredients
Directions
Heat oven to 400 degrees F.
Cut the pumpkin in half and remove the seeds with a spoon.
Lay the pumpkin, flesh down, on a baking sheet lined with parchment paper.
Bake for 35–40 minutes.
Let cool before removing skin from pumpkin. Roughly cut into chunks, and set aside.
Heat a large pot on medium-high heat. Once the pot is hot, add the onions, sautéing them on medium heat for 3–5 minutes or until they're translucent. Add 1–2 tablespoons of water as needed to deglaze the pot.
Add the ginger, cumin, cinnamon, and nutmeg, stirring to coat the onions with the spices.
Add the vegetable broth and coconut milk, bring to a boil, then simmer for 5 minutes.
Allow the broth mixture to cool slightly while the pumpkin finishes cooking.
Once the pumpkin is tender, and you've removed the skin and cut it into cubes, add the pumpkin and the broth to a blender.
Blend until all ingredients are pureed. Alternatively, if you have an immersion blender, add the cooked pumpkin to the stovetop pot and blend with an immersion blender until smooth.
Taste pumpkin soup and add more spices or salt as needed. If you'd like a thinner consistency, add 1/4 cup of vegetable broth at a time until the desired consistency is reached.
Serve in soup bowls, topping with cracked black pepper and chopped cilantro or basil as well as pepitas.
For extra yumminess add a dollop of cashew cheese or your favorite vegan sour cream.
Chef's Notes
Substitutions
In place of coconut milk, add 8 ounces of silken tofu or plain, unsweetened plant-based yogurt to the blender when you add the pumpkin and the broth.
Use plain, unsweetened plant-based milk in place of coconut milk.
In place of sugar pumpkin try butternut squash, acorn squash, kabocha squash, or your favorite edible gourd.
Prep Ahead
Make the pumpkin ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store pumpkin soup in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat oven to 400 degrees F.
Cut the pumpkin in half and remove the seeds with a spoon.
Lay the pumpkin, flesh down, on a baking sheet lined with parchment paper.
Bake for 35–40 minutes.
Let cool before removing skin from pumpkin. Roughly cut into chunks, and set aside.
Heat a large pot on medium-high heat. Once the pot is hot, add the onions, sautéing them on medium heat for 3–5 minutes or until they're translucent. Add 1–2 tablespoons of water as needed to deglaze the pot.
Add the ginger, cumin, cinnamon, and nutmeg, stirring to coat the onions with the spices.
Add the vegetable broth and coconut milk, bring to a boil, then simmer for 5 minutes.
Allow the broth mixture to cool slightly while the pumpkin finishes cooking.
Once the pumpkin is tender, and you've removed the skin and cut it into cubes, add the pumpkin and the broth to a blender.
Blend until all ingredients are pureed. Alternatively, if you have an immersion blender, add the cooked pumpkin to the stovetop pot and blend with an immersion blender until smooth.
Taste pumpkin soup and add more spices or salt as needed. If you'd like a thinner consistency, add 1/4 cup of vegetable broth at a time until the desired consistency is reached.
Serve in soup bowls, topping with cracked black pepper and chopped cilantro or basil as well as pepitas.
For extra yumminess add a dollop of cashew cheese or your favorite vegan sour cream.
