CREAMY ROASTED PUMPKIN SOUP
Serves: 10, as an appetizer or side
 
INGREDIENTS
  • 3.5 kg pumpkin (or ~ 5 packed cups pumpkin puree)
  • 2 medium onions, peeled and halved
  • 5-6 cloves garlic, peeled
  • Olive oil (enough to coat, about ¼ cup)
  • ½ teaspoon smoked paprika
  • Cayenne pepper, to taste
  • Salt and pepper
  • 5-6 cups of vegetable stock (or water, + more for thinner soup)
  • 1 cup coconut milk
  • Toppings: coconut milk, toasted pepitas, smoked paprika
INSTRUCTIONS
  1. Preheat oven to 220° C.
  2. Prepare the pumpkin by slicing it into 2-2½ inch wedges. Place the slices on a baking sheet with the onions and garlic cloves.
  3. Coat with olive oil and season with smoked paprika, cayenne pepper, salt and pepper. Toss (preferably with hands) to combine until well coated on all sides. Let it cook in the oven for 20-25 minutes or until golden brown and tender (check tenderness with a fork).
  4. Once cool enough to handle, remove the skins off the pumpkin.
  5. Place the pumpkin flesh, roasted onion and garlic with the vegetable stock (or water) in a blender. Blend until smooth. Work in batches until all of it is well blended and smooth - add more stock or water for a thinner soup and less for a creamier one. This soup is meant to be a hearty, thick and creamy soup which is just the way I like it - but I’ve found that some people prefer it thinned down. Keep adjusting until you’re happy with the consistency, but make sure you season accordingly.
  6. Strain the mix through a sieve using the back of a ladle. This will ensure that your soup is creamy and smooth. This step is optional but recommended!
  7. Place the puréed and strained mix in a saucepan on low heat. Stir in the coconut milk and let it simmer gently. Season with salt and pepper.
  8. Ladle the soup into bowls and finish with toppings. I like to top mine with just a tinge of coconut milk, some pepitas for a crunch, and a sprinkle of smoked paprika.
Recipe by Sprig & Vine at http://sprigandvine.in/creamy-roasted-pumpkin-soup/