It’s pumpkin season! Now is the time to take advantage of all the pumpkins in stores and farmer’s markets to make fresh pumpkin recipes. Use it in soups, stews, smoothies, baked goods, and of course, pumpkin pie. Pumpkin is rich in Vitamin A, Vitamin C and potassium.
This bright Autumn Pumpkin Soup, with its warming spices, is perfect when the temperature turns nippy and the colorful leaves start to fall.
Autumn Pumpkin Soup
- 4 1/2 cups pumpkin flesh, tightly packed
- 2 tbsp extra virgin olive oil
- 2 large or 3 medium shallots, chopped
- 3 cloves garlic, minced
- 1 tsp ginger root, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cardamom
- 1/2 – 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 can full fat coconut milk
- 2 cups chicken or vegetable broth
- 1 1/2 tbsp fresh lemon juice
- Start with a pie pumpkin. Cut the stem out of the pumpkin, then cut the pumpkin in half. Scrape out the seeds and “guts” of the pumpkin. Lay the pumpkin halves downward on a baking sheet lined with parchment paper. Roast the pumpkin at 375 degrees until the flesh is soft and a fork easily pierces it, approximately 35 minutes. Cool and spoon out the flesh. Measure out 4 1/2 cups for the recipe.
- Heat the extra virgin olive oil over medium heat. Add shallots and cook until translucent, 5-7 minutes. Add garlic, ginger, turmeric, cumin, coriander, cardamom, salt and pepper and cook for one minute. Add and stir coconut milk and broth into the mixture. Add the pumpkin. Bring to a simmer and cook for 20 minutes. Add more broth if needed. Finish by adding the lemon juice.
- Cool the soup until you can work with it. Use an emulsion blender, blender or food processor to puree the soup. Work in batches if needed. Add more salt and pepper to taste.