Pumpkin Soup Recipe

Ingredients

Pumpkin Soup

• 3 cups pumpkin puree (from 2½ lb pie pumpkin or 2 cans)
• 2 tablespoons olive oil (or coconut oil)
• 1 large leek, sliced and rinsed (or one onion, diced)
• 6 cloves garlic, rough chopped
• 1 tablespoon fresh ginger, sliced
• 2 cups veggie broth
• 2 teaspoons garam masala spice
• 0.5 teaspoon salt
• 0.33 cup coconut milk
• 1 large orange, juiced
• 2 tablespoons maple syrup
• cracked pepper and Aleppo chili flakes (or pinch cayenne)
• cilantro (optional)

Tempering Oil

• 3 tablespoons coconut oil or ghee
• 0.25 cup pumpkin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• curry leaves (optional)

Instructions

Prepare the Pumpkin

1. Preheat oven to 425°F (if using fresh pumpkin).
2. Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Bake for 30 minutes, or until easily pierced with a knife through the skin. Lift off the skins.

Make the Soup

1. Heat oil in a dutch oven or medium pot over medium heat. Add the leeks, garlic, and ginger. Stir a few times and cover, stirring occasionally until the leeks are tender and garlic is fragrant, about 7 minutes.
2. Add the veggie broth, cover and bring to a simmer.
3. Stir in the pumpkin (3 cups of the roasted pumpkin, or two cans of pumpkin puree).
4. Add the salt and garam masala. Blend the soup until really thick and creamy smooth, then return to the pot (or use an immersion blender).
5. Stir in coconut milk, orange juice, and maple syrup. Add a few cracks of pepper and a pinch of chili flakes or cayenne. Taste and adjust to your liking.

Make the Tempering Oil

1. Heat the coconut oil or ghee in a skillet over medium-high heat. Stir in the pumpkin seeds for 1-2 minutes.
2. Add the fennel, mustard, and cumin seeds along with optional curry leaves, stirring constantly until you hear a little popping. Remove from heat.

Serve

1. Divide soup among bowls. Drizzle with a spoonful of coconut milk. Spoon the flavorful tempering oil over top. Sprinkle with cilantro and enjoy!

Notes

• You can substitute canned pumpkin puree for fresh roasted pumpkin to save time.
• If you don't have orange juice, you can substitute with a splash of apple cider or omit it entirely.
• The tempering oil adds incredible flavor but is optional if you prefer a simpler preparation.
• Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months.