Coconut Pumpkin Soup
By Laura Rege
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Jump to recipeRoasting your own pumpkin might sound like extra work but for this fall soup it is 100% worth it. Using fresh pumpkin will make your soup stand out above the rest and the coconut milk will make it extra decadent and comforting.
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Ingredients
- 1
small pumpkin, peeled and cut into 1" pieces
- 1
medium sweet potato, peeled and cut into 1" pieces
- 6 Tbsp.
extra-virgin olive oil, divided
Kosher salt
McCormick Black Pepper
- 1
medium onion, chopped
- 2
cloves garlic, minced
- 2
carrots, thinly sliced
2" piece ginger, peeled and thinly sliced
- 1 tsp.
ground coriander
- 1 tsp.
paprika
- 1
(13.66-oz.) can Thai Kitchen Unsweetened Coconut Milk
- 4 cups
low-sodium vegetable broth
- 1/2 cup
pepita seeds
- 2 Tbsp.
freshly chopped parsley
Directions
- Step 1Preheat oven to 425°. On a large baking sheet, toss pumpkin and sweet potato with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon McCormick black pepper. Roast until fork tender, 40 to 45 minutes.
- Step 2Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Step 3In a small saucepan over medium heat, heat remaining 2 tablespoons oil. When oil is shimmering, add pepitas. Toast until golden. Remove from heat, then stir in parsley, ½ teaspoon salt, and ½ teaspoon black pepper.
- Step 4Working in two batches, pulse soup base and roasted vegetables in a blender until smooth.
- Step 5Garnish with toasted pepita mixture before serving.
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