Is there anything more synonymous with fall than pumpkin?
Autumn is here, in full force with her blustery winds, dropping temperatures, colorful falling leaves, brisk days and even cooler nights.
Picture yourself enjoying a steaming hot bowl of spiced pumpkin soup after facing a particularly nippy October day.
Personally, I love pumpkin everything--- pies, cookies, even hummus. However, I thought that sharing my favorite soup recipe would probably be most appropriate right about this time of year. In my opinion, sitting down to a hot bowl of homemade soup on cold day, is one of the best-ever culinary and sensory experiences a person can ever have.
I’ve experimented with many variations, and enjoyed many. This version for me is outstanding every time because of the balanced medley of flavors.
I love the hints of ginger, cumin and nutmeg that add not only nuances of exquisite flavor but offer vital health benefits as well.
Ginger- is outstanding for helping to overcome cold and flu symptoms. Do you suffer from migraines? Ginger offers natural relief from the excruciatingly painful symptoms. The powerful properties of ginger are helpful in so many ways, including alleviating menstrual cramps.
Cumin- provides magnesium and iron and also contains anti-microbial and anti-fungal properties. It also aids in digestion and even helps to relieve insomnia.
Nutmeg- can offer relief if you suffer from anxiety and/or depression. It can also help with stomach disorders. Nutmeg has also been used for centuries to improve concentration and overall brain function.
Read below to make your very own scrumptious pumpkin soup.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can (16 ounces) about two cups Canned pumpkin
- 4 cups Vegetable broth
- 1/2 cup coconut milk, canned
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg (ground) on top
- 1/2 teaspoon Cumin
- 1/2 cup Pumkin Seeds
- to taste Pepper
- to taste Salt
Directions
Coconut milk topping-
1.) Use canned coconut milk, it’s much thicker than other varieties. From past experience, I have learned that the brand you use really matters. Thai Kitchen brand produces the thickest, creamiest results, in my opinion.
2.) Place in refrigerator overnight for best results, if short on time- at least one hour.
3.) Stop.
4.) Go to the second section- making the soup
Making the soup-
5.) Thinly grate the one clove garlic
6.) Thinly slice ginger
7.) Use a mixer, and pulse together the pumpkin, vegetable broth, garlic, ginger, cumin, salt, and pepper. Blend together at least 60 seconds.
8.) Remove mixture and place in saucepan
9.) Heat to a boil then quickly tune down to simmer, uncovered, for an additional 20 minutes.
10.) Place pumpkin seeds on a baking sheet, season with salt and pepper
11.) Pre-heat oven to 400F, and bake seeds for 10-15 minutes (smaller ones will take less time). Check after ten minutes.
Finish Topping-
12.) Remove the can of coconut milk from the refrigerator.
13.) Turn the can upside down. Open and drain excess liquid. This is very easy, the solid portion separates from the water, all you have to do is turn the can over and pour the water out.
14.) Place the ½ cup of coconut milk (cream) in the blender and blend for 90 seconds.
15.) Ladle soup into bowl.
16.) Garnish with roasted pumpkin seeds
17.) Grate nutmeg, approximately ½ teaspoon, over the soup
18.) Place a dollop of coconut milk (cream) on top
19.) You can grate the nutmeg over the cream as well. I thought, aesthetically, that it looks better with the nutmeg grated over the soup, before the coconut milk. Feel free to grate either way, the taste isn’t effected, only the appearance
20.) Enjoy with your own homemade warm spiced pumpkin soup, perfect for one of the many upcoming gusty, stinging, bitingly cold autumn days.
Also by Alex: Cumin Garlic Hummus
Cherry Coconut Vegan Nutrition Bars
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Photo: Alex Kudukis
Cherry Coconut Vegan Nutrition Bars
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