Spicy Pumpkin Soup

🧂 Ingredients

• 1 small pumpkin

  (about 4 cups, or two 15-ounce cans of pumpkin purée)
• 2 tablespoon extra virgin olive oil

  (divided)
• salt

  (to taste)
• pepper

  (to taste)
• 1 yellow onion

  (diced small)
• 4 cloves garlic

  (minced)
• 1 tablespoon fresh ginger

  (minced)
• 2 cups vegetable stock
• 1/2-1 teaspoon cayenne pepper

  (to taste)

Instructions

• 1 Preheat oven to 400°F.
• 2 Cut the pumpkin in half, remove the seeds, and cut into 4 to 6 slices. You can
  wait to remove the seeds until after roasting, if preferred.
• 3 Place the pumpkin on a rimmed baking sheet. Drizzle with 1 tablespoon of the
  olive oil and season with salt and pepper.
• 4 Roast in the oven for 35 to 40 minutes, or until fork-tender. Allow to cool
  enough to handle, then spoon out the pumpkin flesh to a bowl.
• 5 Add the remaining tablespoon of olive oil to a large saucepan or deep skillet
  over medium heat. Sauté the onion until translucent, about 3 to 5 minutes.
• 6 Stir in garlic and cook until fragrant, about 30 to 60 seconds.
• 7 Add the pumpkin, ginger, and vegetable stock. Season with cayenne pepper, salt,
  and pepper to taste.
• 8 Bring it to boil then reduce the heat and simmer, covered, for 20 minutes. Stir
  occasionally to avoid the soup burning on the bottom of the pan.
• 9 Use an immersion blender or carefully transfer the soup to a stand blender to
  purée until smooth.
• 10 If the soup is too thick for your liking, you can add some extra stock or water
  to thin it. If a thicker soup is desired, you can add extra pumpkin purée or
  simmer it without a lid for a bit longer.
• 11 Divide soup between 4 bowls and serve warm. Garnish with a drizzle of cream,
  coconut milk, or oilve oil and top with fresh minced herbs or pepitas, if
  desired.

Nutrition Info