Creamy Pumpkin Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 large pumpkin (about 4 pounds) - kabocha variety works wonderfully
02 - 2 tablespoons premium olive oil, with extra for finishing
03 - 1 medium sweet yellow onion, diced
04 - 1 teaspoon fine sea salt, plus additional for seasoning
05 - 3 fresh garlic cloves, minced
06 - 1 teaspoon freshly grated ginger root

→ Warm Spices

07 - 1 teaspoon aromatic ground cumin
08 - ½ teaspoon ground coriander seeds
09 - ½ teaspoon golden turmeric powder
10 - ½ teaspoon fragrant ground cardamom

→ Liquid Base & Finishing

11 - 1 can (14 oz) rich coconut milk, save some for drizzling
12 - 2½ cups quality vegetable stock
13 - 1 tablespoon tangy apple cider vinegar
14 - Freshly cracked black pepper to taste
15 - Water as needed for consistency
16 - Fresh microgreens for garnish (optional)

# Instructions:

01 - Heat your oven to 400°F and prepare a baking sheet with parchment. Slice the pumpkin in half and remove all seeds and stringy bits. Brush the cut surfaces with olive oil and season with salt and pepper. Place the halves cut-side down on your prepared sheet and roast for 40-60 minutes until the flesh feels tender when pressed. Once cooled, peel away the skin and measure out 4½ cups of the cooked flesh.
02 - Warm 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add your diced onion with a pinch of salt and several twists of black pepper. Cook gently for 5-8 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic, grated ginger, and all your spices - cumin, coriander, turmeric, and cardamom. Let them bloom for about 30 seconds until wonderfully aromatic.
03 - Add your roasted pumpkin flesh, coconut milk, and vegetable broth to the pot. Stir everything together and bring to a gentle simmer. Let it bubble away for 20 minutes to marry all the flavors, then stir in the apple cider vinegar for brightness.
04 - Transfer the soup to a high-speed blender, working in batches if needed. Blend until completely smooth and creamy. Since pumpkins can vary in moisture, add water ½ cup at a time (up to 1½ cups total) until you reach your perfect consistency - it should be creamy but pourable.
05 - Taste and adjust seasoning with more salt and pepper as needed. Ladle into warm bowls and finish with a artistic drizzle of coconut milk, a few cracks of fresh pepper, and a sprinkle of microgreens if you're feeling fancy.

# Notes:

01 - This soul-warming soup is absolutely perfect for chilly autumn evenings when you want something comforting and nourishing.
02 - While kabocha squash is my top choice for its creamy texture and sweet flavor, you can easily substitute with buttercup, red kuri, or butternut squash.
03 - The soup keeps beautifully in the refrigerator for up to 4 days and actually tastes even better the next day as the spices develop.

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