For Thanksgiving one year, my aunt in New Orleans served a pumpkin soup from a wonderful little restaurant in Abita Springs, LA. I had never had pumpkin soup before and was excited to try it. Not only did I love it, but I immediately came home and tried to recreate it.
The sautéed onions are what make this soup shine. They lend a rich umami flavor and a subtle sweetness. The smoky cumin and spicy cayenne pepper balance out the sweetness and kick it up a notch! Deglazing the pan several times with vegetable stock also helps build the flavor. If you’re a die-hard and don’t want to use canned pumpkin, then you’ll want at least a 4-pound sugar pie pumpkin, peeled, seeded, and diced—roast at 400° for 25 minutes, or until fork-tender.
You can store leftovers in an air-tight container in the fridge for up to 5 days or a freezer-safe container for two months. If you make the soup, be sure to leave a comment below and let me know how you liked it!
Another wonderful way to enjoy pumpkin this holiday season!
- 2 cloves garlic, crushed and minced
- 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
- 2 tsp dried thyme
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp salt
- ½ tsp cayenne pepper
- 1/8 tsp black pepper
- 4 cups vegetable stock
- 1 14 oz can coconut cream (can use canned coconut milk in a pinch)
- 3 cans organic pumpkin puree (not pumpkin pie mix)
- Hot sauce (optional, I use a mild Green Tabasco)
- Heat pan on medium-low heat until warm.
- Add onions, stir until onions become translucent and begin to stick. Add ½ cup stock and stir to deglaze the pan. Once stock begins to evaporate, add spices, and stir.
- Cook for 1-2 minutes, add garlic and ginger.
- Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.
- Add coconut cream and pumpkin puree. Stir well and simmer for 15-20 minutes.
- Taste for spices, and adjust according to your preference. (I added a bit more salt and a little more thyme.)
- Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas.