Spiced Pumpkin Soup

Prepare the Pumpkin:
Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with half the spices.
Roast in the oven for about 20-25 minutes until tender and slightly caramelized. Set aside.

Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

Add the Spices:
Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant.

Add Pumpkin and Broth:
Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.

Blend the Soup:
Let the soup cool slightly before blending. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender.

Stir in Coconut Milk:
Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally.

Serve:
Ladle the soup into bowls and garnish with toasted pumpkin seeds if desired. Serve warm with crusty bread on the side.


expiry
In the refrigerator: For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating.

In the freezer: For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove.

Texture Variation: Top the soup with fresh herbs, croutons, or even a dollop of Greek yogurt or sour cream for added texture and creaminess.

Make It Ahead: This soup stores well in the fridge for up to 3 days and actually tastes even better the next day as the flavors meld. It’s also freezer-friendly if you want to make a big batch for later.