Ingredients:

  • 1 medium pumpkin (about 2-3 pounds, 900-1350g), peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (optional for heat)
  • 4 cups vegetable broth or chicken broth
  • 1 can (13.5 oz, 400ml) coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish (optional)
  • Crusty bread or sourdough (for serving)
  • Roasted pumpkin seeds (pepitas) for topping (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent (about 5-7 minutes).
  3. Stir in garlic and sauté for an additional minute.
  4. Add cubed pumpkin, ground coriander, cumin, and cayenne pepper (if using).
  5. Sauté for 5-6 minutes until slightly tender.
  6. Pour in vegetable or chicken broth. Bring to a boil, then reduce to simmer.
  7. Cover and cook until pumpkin is tender (about 15 minutes).
  8. Remove from heat. Carefully blend the soup until smooth using an immersion blender or transfer to a countertop blender in batches.
  9. Stir in coconut milk. Return to heat and warm through.
  10. Taste and adjust seasoning with salt and pepper.
  11. Ladle into bowls and garnish with cilantro or parsley, and top with roasted pumpkin seeds if desired.