Pumpkin Soup

Total Time Prep: 1-1/4 hours Cook: 25 min.
Yield 8 servings
Test Kitchen Approved
This spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.

Ingredients

  • 1 medium pumpkin (about 4 pounds)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
  • 1 teaspoon cider vinegar or balsamic vinegar, optional
  • Freshly cracked black pepper, for serving

Directions

  1. Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
  3. Serve in bowls with freshly cracked black pepper, if desired.

Nutrition Facts

1 cup: 200 calories, 13g fat (9g saturated fat), 0 cholesterol, 513mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 4g protein.

In this warming fall soup, roasted and caramelized pumpkin mingles with creamy coconut milk and fragrant cumin, coriander and cardamom, creating a silky texture that’s comforting without being heavy. —Julie Andrews, Rockford, Michigan
Recipe Creator

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