Pumpkin Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 40 minutes

Ingredients

1 (4-pound) pumpkin (I use Kuri Kuri)

2 tablespoons extra-virgin olive oil (plus more for drizzling)

1 medium yellow onion (chopped)

1 teaspoon sea salt (plus more for sprinkling)

3 garlic cloves (chopped)

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon ground cardamom

2 cups heavy cream

2½ cups chicken stock

1 tablespoon apple cider vinegar

Freshly ground black pepper

Water (as needed)

Microgreens (optional, for garnish)

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.

Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, heavy cream, and stock and stir to combine. Simmer for 20 minutes, then stir in the vinegar.

Transfer to a blender, working in batches if necessary. Blend until smooth. Some pumpkin can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.

Season to taste. Pour into bowl, garnish with black pepper, and microgreens, if desired.