📖 Instructions

1. Prep the Pumpkin: Begin by carefully cutting the pumpkin in half. Scoop out the seeds and stringy bits – don't toss the seeds; we'll roast them later! Place the pumpkin halves cut-side down on a baking sheet and roast in a preheated oven at 375°F (190°C) for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork. I remember one time, I was so eager to make this soup that I didn't roast the pumpkin long enough. The soup ended up being a bit chunky, but hey, it still tasted great!
2. Sauté Aromatics: While the pumpkin roasts, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, stir in the minced ginger and garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
3. Combine and Simmer: Once the pumpkin is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the sautéed aromatics. Pour in the chicken broth (or vegetable broth for a vegan option) and coconut milk. Stir in the ground cardamom, salt, and pepper. Bring the mixture to a simmer.
4. Blend for Creaminess: Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld together beautifully. Use an immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids!
5. Adjust and Season: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or cardamom to suit your preference. If the soup is too thick, you can add a little more broth to thin it out. If its too thin, simmer for longer without a lid to reduce it to a desired consistency.
6. Toast the Coconut: While the soup simmers, toast the shredded coconut. Spread the coconut flakes in a dry skillet over medium heat and cook, stirring constantly, until golden brown and fragrant, about 3-5 minutes. Watch it like a hawk; toasted coconut can go from perfect to burnt in seconds.
7. Serve and Garnish: Ladle the soup into bowls and garnish with toasted coconut, a drizzle of coconut milk, and a sprinkle of freshly grated ginger. You can also add a swirl of cream or a sprinkle of red pepper flakes for an extra kick. Enjoy the explosion of flavors!