Pumpkin Soup

Step 1

Preheat oven to 425℉. Cut pumpkins in half and place cut side down on a large baking sheet. Bake for 40 minutes, until pumpkins are soft to the touch. When cool enough to handle, remove the seeds from the pumpkin using a spoon and then separate the skins from the flesh. They should slide right off. You won’t need the skins or seeds in this recipe.

Step 2

While pumpkin bakes, get started making the soup. In a large pot or stock pot, sauté cooking fat with onions. Allow to cook over medium heat, while stirring frequently, to avoid over-browning, until onions have become translucent. Stir in the minced garlic and allow to simmer over medium-low heat. Set this aside until you’re ready to add the pumpkin flesh.

Step 3

Add the pumpkin flesh in, stir to combine, then pour in the chicken broth. Bring this to a boil, then turn down to low heat and allow to  simmer for 20 minutes. After this time, pour in the coconut milk and season with several generous pinches of salt. Allow soup to continue to simmer over low, if desired. Freshly grate the nutmeg and then use a hand immersion blender to puree the soup inside the pot. If soup is too thick for your likings, add a little bit of water until desired consistency. If soup seems too runny, continue to allow it to cook over medium or medium-low heat so that it can reduce.

Serving Tip

Warm pumpkin soup makes a fabulous 1st course on Thanksgiving Day. Serve each person a bowl of soup and be sure to wipe any drops of soup away that may happen happen on the rim of the bowl with a paper towel

Make Ahead

Save time by doing making this soup 1-2 days in advance. Reheat soup on Thanksgiving day, when ready to serve the meal.