⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1/4 cup Pepitas
• 1 medium (about 2 pounds) Pumpkin
• 1 tablespoon Olive Oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• pinch Nutmeg
• pinch (optional) Cayenne Pepper
• 4 cups Vegetable Broth
• 1/2 cup Coconut Milk
• to taste Salt and Pepper

📖 Instructions

1. First things first, preheat your oven to 350°F (175°C). We're going to toast those pepitas!
2. Spread 1/4 cup of pepitas on a baking sheet. Pop them in the oven for about 8-10 minutes, or until they're lightly browned and fragrant. Keep a close eye on them so they don't burn! Burnt pepitas are sad pepitas.
3. While the pepitas are toasting, let's prep the pumpkin. Peel and chop 1 medium-sized pumpkin (about 2 pounds). I usually use a sugar pumpkin for this recipe, but any variety will do. Don't stress if you're a little messy! It adds to the rustic charm.
4. Now, grab your large pot. Add 1 tablespoon of olive oil and saute 1 medium chopped onion and 2 cloves of minced garlic until softened, about 5 minutes. Don't be afraid to let the onions get a little caramelized. It really adds depth of flavour!
5. Add the chopped pumpkin to the pot along with 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, a pinch of nutmeg, and a pinch of cayenne pepper (optional, but recommended for a subtle kick!). Stir everything together and cook for about 5 minutes, allowing the spices to bloom.
6. Pour in 4 cups of vegetable broth (or chicken broth, if you prefer). Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender. I find that using a good quality broth makes all the difference.
7. Once the pumpkin is cooked, grab your immersion blender. Carefully 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. Blend until smooth. Remember to vent the lid! Nobody wants a pumpkin explosion.
8. Stir in 1/2 cup of coconut milk (or heavy cream, if you prefer – but coconut milk adds a really lovely subtle sweetness). Season with salt and pepper to taste. Remember to taste as you go – adjusting seasoning is key.
9. Ladle the soup into bowls and garnish generously with the toasted pepitas. A swirl of extra coconut milk or a sprinkle of fresh herbs is a lovely finishing touch. Trust me, presentation is half the battle!
10. Serve warm and enjoy! This is the perfect cozy soup for a chilly autumn evening. Maybe pair it with a crusty bread and some friends for a truly satisfying meal. What are you waiting for?

📝 Notes

• For a smoother soup, strain it after blending.
• Adjust spice levels to your preference.
• Leftovers can be frozen for up to 3 months