Name: Creamy Pumpkin Soup
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Ingredients: 4 lb kabocha (4-pound pumpkin, kabocha is best); 3 tbsp extra-virgin olive oil (plus more for drizzling); 1 null yellow onion (chopped); 1 tsp sea salt (plus more for sprinkling); 3 clove garlic cloves (chopped); 1 tsp grated fresh ginger; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp ground turmeric; 0.5 tsp ground cardamom; 1 can coconut milk (14-ounce can full-fat); 2.5 cup vegetable broth; 1 tbsp apple cider vinegar; 0.5 cup water (as needed to thin); 1 sprinkle black pepper (freshly ground); 1 handful microgreens (optional garnish)

Instructions

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1

Preheat oven to 400°F. Halve kabocha (4 lb), remove seeds, and rub with extra-virgin olive oil (1 tbsp), salt, and pepper. Roast cut-side down for 40 to 60 minutes until soft.
2

When cool, peel the squash and measure 4.5 cups of flesh. Heat extra-virgin olive oil (2 tbsp) in a large pot over medium heat. Sauté yellow onion (1) and sea salt (1 tsp) for 5 to 8 minutes until soft.
3

Add garlic cloves (3 clove), grated fresh ginger (1 tsp), ground cumin (1 tsp), ground coriander (0.5 tsp), ground turmeric (0.5 tsp), and ground cardamom (0.5 tsp). Stir for 30 seconds until aromatic.
4

Stir in the squash flesh, coconut milk (1 can), and vegetable broth (2.5 cup). Simmer for 20 minutes, then stir in apple cider vinegar (1 tbsp).
5

Transfer soup to a blender and puree until smooth. If too thick, blend in water (0.5 cup) until your desired consistency is reached.
6

Season to taste and serve in bowls. Garnish with microgreens (1 handful), black pepper (1 sprinkle), and an extra drizzle of coconut milk if desired.