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Roasted Pumpkin Soup with Coconut Cream

A creamy, gut-soothing appetizer
perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 2 minutes
Servings: 1
Ingredients Method

Ingredients
  

For Roasting
  • - 4 pounds sugar pie pumpkin peeled, seeded, cut into 1-inch cubes
  • - 2 tablespoons olive oil
  • - 1 teaspoon sea salt
  • - 1/2 teaspoon black pepper
  • - 1 tablespoon fresh thyme leaves
For the Soup
  • - 2 tablespoons olive oil
  • - 1 leek white part only, cleaned and chopped (optional)
  • - 2 tablespoons fresh ginger grated
  • - 4 cups bone broth or vegetable broth
  • - 1 can 14 oz full-fat coconut milk
  • - 1 teaspoon ground turmeric
  • - 1/2 teaspoon ground cinnamon
  • - Sea salt and pepper to taste
Garnish
  • - Coconut cream
  • - Pumpkin seeds toasted
  • - Fresh thyme leaves
  • - Drizzle of olive oil

Method
 

For Roasting
  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin cubes with olive oil, salt, pepper, and thyme.
  3. Spread on baking sheet in single layer.
  4. Roast 25-30 minutes until:
  5. - Tender when pierced
  6. - Edges are caramelized
  7. - Slightly golden
Making the Soup
  1. Heat olive oil in large pot over medium heat.
  2. If using leek, sauté until soft (5 minutes).
  3. Add ginger, cook 1 minute.
  4. Add:
  5. - Roasted pumpkin
  6. - Broth
  7. - Coconut milk
  8. - Turmeric
  9. - Cinnamon
  10. Simmer 15 minutes.
  11. Blend until smooth using:
  12. - Immersion blender
  13. - Or transfer to regular blender in batches
  14. Season to taste.
Serving
  1. Ladle into bowls.
  2. Swirl coconut cream on top.
  3. Sprinkle with pumpkin seeds.
  4. Garnish with thyme and olive oil.