With onion, ginger, spices and pumpkin, this soup is delicious! I was given a very large pumpkin and did not know what to do with so much. So I created this recipe. I used one quarter of it in this recipe so I froze the rest for more pumpkin soup later.

Ingredients:

  • 1 medium onion, finely chopped
  • 2 Tbsp coconut oil
  • 1- 1 1/2 Tbsps minced peeled fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp cardamom (Optional)
  • 1 tsp salt
  • 1 red pepper, sliced
  • 3 cups of greens (spinach or kale or Swiss chard), chopped
  • 4 cups pumpkin, chopped
  • Water to steam the pumpkin
  • 1 cup unsweetened coconut milk (not low-fat) or almond milk
  • 1/4 cup Roasted pumpkin seeds for serving

Directions:

  1. Steam pumpkin and cook till soft. ( keep some for later in case soup gets too thick).
  2. Then puree pumpkin in blender (use caution when blending hot liquids) or blend with hand blender in pot.
  3. Cook onions in oil until softened, 3 to 5 minutes.
  4. Add ginger and cook, stirring, 1 minute.
  5. Add cumin, coriander, and (cardamom if using it) and cook, stirring, 1 minute.
  6. Add the above to the pureed pumpkin.
  7. Stir in red pepper and chopped greens.
  8. Simmer, uncovered, stirring occasionally, 30 minutes or less.
  9. Season soup with salt.
  10. Soup can be thinned with additional water.
  11. After serving in the bowls add coconut milk.
  12. Sprinkle with roasted pumpkin seeds.