Pumpkin Roast Soup

Once upon a time, in a kingdom bathed in twilight, a humble pumpkin lay waiting to reveal its hidden magic. Much like the one that whisked Cinderella to the royal ball, this golden treasure holds a power of its own—transforming not into carriages, but into a delightful dish that nourishes both body and soul. With each bite, you're not just savoring a taste of autumn; you're indulging in nature’s magic.

Ingredients 

1 pumpkin (2 pounds)

2 tbsp olive oil, plus more for drizzling

1 medium onion, chopped

1 tsp sea salt, plus more for sprinkling

1 tsp freshly ground black pepper, plus more for sprinkling

3 cloves of garlic, minced

1 tsp ginger powder

1 tsp ground cumin

½ tsp ground turmeric

½ tsp ground cardamom

1 1/2 cup coconut cream, reserve a little for decoration

2 1/2 cups vegetable broth

Method

Preheat oven to 360°F/180°C

Cut the pumpkin in half and remove the seeds.

Drizzle with olive oil and sprinkle with salt and pepper.

Wrap in foil and roast for 90 to 120 minutes or until very soft.

When cool to the touch, remove the skin and measure out 2 full cups of pulp.

Heat the 2 tablespoons of oil in a large pot or saucepan over medium heat.

Add the onion and sauté until soft, 5 to 8 minutes.

Add the garlic, ginger, cumin, turmeric and cardamom and stir for 30 seconds or until the spices are aromatic.

Add the cooked pumpkin, coconut cream and broth and stir to combine. Simmer for 20 minutes.

Transfer to a blender, working in batches if necessary. Blend until smooth.

Season to taste. Pour into bowls and garnish with additional coconut cream.

Enjoy this Cinderella-favourite! 

Recipe Creator: Minerva Aldrete