roasted pumpkin and coconut soup

This pumpkin soup recipe combines two types of pumpkin - fresh roasted pumpkin and canned pumpkin puree. You could double the amount of fresh pumpkin and skip the canned stuff, but I find the depth of flavor and consistency is enhanced by using both varietals. The coconut milk is not overwhelming in flavor but adds a pleasant, creamy texture. I would recommend serving this soup with a light red wine such as a Pinot Noir, along with a side salad.

  • Whole pumpkin (1 medium-sized)

  • Olive oil (1 teaspoon)

  • Salt (3 teaspoons total)

  • Coconut milk (1 can, or 13 ounces)

  • Canned pumpkin puree (1 can, or 13 ounces)

  • Chicken or vegetable stock (1 cup)

  • Fresh ginger (2 teaspoons, ground or finely minced)

  • Fresh garlic (1 teaspoon, ground or finely minced)

  • Curry powder (1 teaspoon)

  • Sriracha hot sauce (1 teaspoon)

  1. Preheat the oven to 375 degrees.

  2. Cut the pumpkin in half using a large chef's knife. Scoop out the stringy flesh and seeds and set aside in a small bowl. 

  3. Place the cleaned pumpkin halves flesh-down in a shallow baking dish. Pour 1/2 cup of water in the base to facilitate roasting.

  4. Roast uncovered in the oven for 20 minutes, or until the skin is lightly browned and the flesh is soft when pierced with a fork.

  5. While the pumpkin is roasting, clean the pumpkin seeds and discard the orange stringy content. Toss seeds with 1 teaspoon of olive oil and 1/2 teaspoon of salt. Roast on a separate baking sheet in the same oven as the pumpkin for 5 minutes, or until golden brown and crispy. Remove and set aside.

  6. When fully roasted, remove the pumpkin halves from the oven and allow to cool for 15 minutes. 

  7. Separate the pumpkin flesh from the skin and place half of the roasted pumpkin in a blender. Add half of the can of coconut milk plus half of the can of pumpkin puree. Blend on medium until creamy and smooth and transfer to a medium-sized pot. Repeat with the other half of the pumpkin, coconut milk, and canned pumpkin. 

  8. Add 1 cup of stock, 2 teaspoons of fresh ground ginger, 1 teaspoon of fresh ground garlic, 1 teaspoon of curry powder, 1 teaspoon of Sriracha, and 2 teaspoons of salt. Stir with a wooden spoon over low heat.

  9. Serve the soup hot with toasted pumpkin seeds as garnish.