Roasted Pumpkin Soup,
Excellent!Instructions
Preheat oven to 425°F (200°C). Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring. Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavours time to meld.
Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy. Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.
Garnish with roasted chickpeas, pepitas or pumpkin seeds, chopped parsley, and a swirl of coconut cream.
Ingredients
- 01 kg || 02.2 lbs pumpkin or butternut squash
- 250 g || 08.8 oz medium sweet potato
- 01 T coconut oil
- 01 onion, chopped
- 02 cloves garlic, minced
- 15 g ginger, minced
- 14 oz || 400 ml coconut milk or cream
- 02 c || 480 ml vegetable stock
- 01 t smoked paprika
- 00.5 t turmeric
- 00.5 t coriander
- salt and pepper to taste
Notes
If using Hokkaido pumpkin (Red Kuri Squash), the skin softens during baking, so you don’t have to peel it. But if using another type of pumpkin or squash with a hard shell, make sure to peel the skin off after baking. Instead of roasting the pumpkin in the oven, you could also simply cook chopped pumpkin pieces along with the onions in the pot for about 15 minutes.
The soup will last for up to one week in the refrigerator. You can also freeze it in an airtight container for longer storage.
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Variation 01
Rustic bread, cubed
Olive Oil
Emeril's Essence Creole Seasoning
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Variation 02
Italian fennel sausage
Chickpeas
Olive Oil
Emeril's Essence Creole Seasoning
