Spiced Pumpkin Soup w/ Coconut Milk & Pan Roasted Pumpkin Seeds

It’s harvest time and Pumpkins are everywhere!  I found this nine-pounder on sale at the market today, so I figured why not make some soup.

Pumpkin is extremely versatile, it’s great simply roasted, baked into desserts, or as the base for soups and curries.  As a seasonal produce, it’s easy to go overboard.  I remember in college falling in love with a pumpkin ale.  It was on sale and in limited quantities so I purchased all that they had.  Needless to say, after a couple weeks I never wanted to see pumpkin ale again in my life.  I actually found some in the garage years later while moving.  I do enjoy a pumpkin ale about once a year now, and I leave the rest to the fanatics out there.

I’ve made quite a few pumpkin soups in my day, and I never wrote down what went into any of them.  It’s a pretty easy squash to work with, so experimentation with different spices has never turned out bad for me.  With that said, this is a fairly simple soup that takes about 20 minutes to make.

For the Soup

2 1/2 Cups Fresh Pumpkin, chopped

1 Medium Onion, chopped

1 Carrot, chopped

2 Cloves Garlic, minced

1/4 Tsp Cayenne pepper

1/4 Tsp Nutmeg

1/4 Tsp Cumin

1/4 Tsp Cinnamon

Sea Salt to taste

Coconut Milk (or cream)

Roasted Pumpkin Seeds

Prepare all of your ingredients and heat a Tbsp of olive oil in a medium sauce pan.  Add the onions and garlic, stir for about a minute.  Next add the carrots and pumpkin, stir for another couple of minutes.  Pour one cup of boiling water over the vegetables and cover.  Simmer for about 15 minutes, or until the carrots and pumpkin are soft (carrots will take longer).  While the soup is simmering, roast your pumpkin seeds following the recipe here.  Once everything has softened, add the cumin, cinnamon, nutmeg, and cayenne pepper.  Transfer the soup into a blender and liquify (be careful opening the lid as there will be steam, you can wait for the mixture to cool before blending if so desired).  Now add your desired amount of salt and taste.  Pour soup into bowls and pour a small amount of coconut milk (or coconut cream, heavy cream, etc.) on the top.  Garnish with the roasted pumpkin seeds and enjoy!  This recipe will yield 2 large portions of soup.

Categories: Main Courses, Side Dishes, Vegetarian | Tags: , , , , , , , , | 1 Comment

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One thought on “Spiced Pumpkin Soup w/ Coconut Milk & Pan Roasted Pumpkin Seeds

  1. petit4chocolatier

    Looks delicious!!

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