Equipment
Ingredients
Aromatics
- 15 g coconut oil, melted
- 150 g yellow onion, diced
- 15 g fresh ginger, peeled and grated
- 10 g garlic, minced
Soup Base
- 800 g pumpkin, peeled, seeded, and diced into 2.5cm cubes
- 700 ml vegetable broth, low sodium
- 400 ml full-fat coconut milk, well shaken
- 5 g kosher salt
- 2 g black pepper, freshly ground
Garnish
- 30 g pumpkin seeds, raw, hulled
Nutrition (per serving)
Method
Heat the coconut oil in a Dutch oven over medium heat. Add the diced onion and saute until soft and translucent, about 5 to 7 minutes.
Stir in the grated ginger and minced garlic. Cook for 1 minute until highly fragrant, stirring constantly with a wooden spoon to prevent burning.
Add the diced pumpkin, vegetable broth, salt, and black pepper. Bring the mixture to a boil at 100 degrees Celsius (212 degrees Fahrenheit), then reduce the heat to low, cover, and simmer for 20 minutes.
While the soup simmers, place the raw pumpkin seeds in a small skillet over medium heat. Toast dry for 3 to 5 minutes, tossing frequently, until they begin to pop and turn lightly golden.
Remove the soup from the heat. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth and velvety.
Pour 350ml of the coconut milk into the pureed soup and stir well. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the hot soup into bowls. Drizzle with the remaining coconut milk and scatter the toasted pumpkin seeds over the top before serving.
Chef's Notes
- Roasting the pumpkin in the oven at 200 degrees Celsius for 25 minutes before adding it to the pot will deepen the flavor and add a wonderful caramelized note.
- For an extra layer of warmth, add 2 grams of ground turmeric or 1 gram of ground nutmeg when sauteing the aromatics.
- Always shake canned coconut milk vigorously before opening, as the rich cream naturally separates from the water during storage.
- If you prefer a perfectly silky texture without any fibrous bits, pass the blended soup through a fine mesh sieve before stirring in the coconut milk.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freezes well, but coconut milk may separate slightly. Re-blend after reheating if necessary.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently.
