Creamy Pumpkin Soup
This comforting vegan pumpkin soup is the ultimate fall meal. Roasted kabocha squash blends seamlessly with rich coconut milk and aromatic curry spices like ginger, turmeric, and cardamom for a creamy, healthy texture. Balanced with a touch of apple cider vinegar, it is a warming and nourishing bowl perfect for cool nights.
Instructions
- 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.
Nutrition Facts
Per portion