(Feature Impact) Nothing screams fall quite like pumpkins, and as the weather gets cooler, there's no better way to enjoy them than in a hot bowl of homemade soup.

Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe, but if you don't have much time to spend in the kitchen, canned pumpkin offers a convenient alternative. Aromatic onion and garlic join warm autumnal spices like ginger and cardamom for a bowl with harmonizing layers of flavor.

Whether you want a pot of pumpkin soup simmering on the stove on a rainy day or plan to serve it as a sophisticated holiday appetizer, this recipe is a delicious way to make the most of the season's harvest.

Find more seasonal recipe inspiration at Culinary.net.

 

Creamy Pumpkin Soup

Recipe adapted from Love and Lemons
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 6

• 1       pumpkin or kabocha squash (about 4 pounds)
  
• 2       tablespoons extra-virgin olive oil, plus more for drizzling, divided
  
• 1       teaspoon sea salt, plus more for sprinkling, divided
  
• freshly ground black pepper
  
• 1       medium yellow onion, chopped
  
• 1       shallot, chopped
  
• 3       garlic cloves, chopped
  
• 1       teaspoon grated fresh ginger
  
• 1       teaspoon ground cumin
  
• 1/2    teaspoon ground coriander
  
• 1/2    teaspoon turmeric
  
• 1/2    teaspoon ground cardamom
  
• 1       can (14 ounces) full-fat coconut milk, divided
  
• 2 1/2 cups vegetable broth
  
• 1       tablespoon apple cider vinegar
  
•          water (optional)
  
• cayenne pepper, to taste
  
• 1/4    cup roasted pumpkin seeds (optional)

1. Preheat oven to 400 F and line baking sheet with parchment paper.
2. Cut pumpkin in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper then place cut side down on baking sheet. Roast 40-60 minutes, or until soft. Allow to cool then peel away skin and measure 4 1/2 packed cups of flesh.
3. In large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add onion and shallot and cook 12-15 minutes until softened and caramelized.
4. Add 1 teaspoon salt, garlic, ginger, cumin, coriander, turmeric and cardamom; stir 30-60 seconds until spices are aromatic. Stir in cooked pumpkin; coconut milk, reserving some for garnish; and broth. Simmer 20 minutes then stir in vinegar.
5. Transfer to high-powered blender, working in batches if necessary, or use immersion blender and blend until smooth. If soup is too thick, gradually add up to 1 1/2 cups water until desired consistency is reached.
6. Pour into bowls and garnish with additional coconut milk, salt, pepper, dash of cayenne and pumpkin seeds, if desired.

Substitution: For convenience, use two cans (15 ounces each) of pumpkin puree instead of whole pumpkin.

 Photo courtesy of Unsplash

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