Roasted Pumpkin & Coconut Soup
This is a wholesome, healthy and delicious soup that's one of my favourite dinners. You can eat on it's own, or with some warm gluten free bread drizzled in olive oil. BB xxx
¼ cup olive oil, divided
1 4-pound pumpkin
1 large yellow onion, chopped
4 large garlic cloves, pressed or minced
2 teaspoons sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Freshly ground black pepper
4 cups vegetable broth
½ cup full fat coconut milk
2 tablespoons maple syrup
¼ cup pepitas (green pumpkin seeds)
The Bondi Baker Method
Step 1- Preheat oven to 180 degrees and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds, reserving them for roasting if you’d like (see note—you won’t need the roasted pumpkin seeds for this recipe). Slice each pumpkin halve in half to make quarters. Brush or rub olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set aside to cool slightly.
Step 2- Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine.
Step 3- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard. Add the cinnamon, nutmeg, cloves and a few twists of freshly ground black pepper to the pot, followed by the pumpkin flesh. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15, to give the flavors time to meld.
Step 4- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Step 5- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender's lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches. Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk, for extra creaminess, or maple syrup, to make it a little sweeter.
Step 6- Ladle soup into individual bowls. Sprinkle pepitas over the soup and serve.