Creamy Pumpkin Soup

Creamy Pumpkin Soup
  1. 3 tablespoons olive oil
  2. 1 sugar pie pumpkin
  3. 4 whole carrots, root and stem trimmed
  4. 1 large yellow onion, chopped
  5. 1 large or 2 small shallots, chopped
  6. 2 garlic cloves, minced
  7. kosher salt, to taste (1/2-1 teaspoon)
  8. fresh ground black pepper, to taste
  9. ½ teaspoon ground cinnamon
  10. ½ teaspoon freshly ground nutmeg
  11. 4 cups vegetable broth
  12. 1 teaspoon Sriracha hot chile sauce
  13. ½ cup full fat coconut milk (or heavy cream)
  14. 2 tablespoon maple syrup (or honey)
  15. roasted, salted pepitas to garnish
  1. Preheat oven to 425. Carefully cut pumpkin in half and scoop out the seeds. Lightly brush or rub olive oil on the whole carrots and the flesh of the pumpkin. Place pumpkin cut side down on a parchment lined baking sheet. Roast pumpkin and carrots together for 35 minutes or until pumpkin flesh is easily pierced with a fork. Set aside to cool. Once cool enough to handle, peel the pumpkin skin from the flesh and discard the skin.
  2. Heat several tablespoons olive oil in the bottom of a large Dutch oven. Add the onion and shallot. Stir to combine and cook until translucent, about 8-10 minutes. Add garlic and salt and cook 1-2 minutes more. Add the cinnamon, nutmeg, and black pepper. Cook another minute to warm the spices. Next add the pumpkin flesh, vegetable stock, and Sriracha to the pan. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Once pumpkin mixture is done cooking, add the coconut milk and maple syrup. Blend with an immersion blender until smooth.
  4. Ladle into bowls and sprinkle pepitas on top for garnish.
  1. You can cook pumpkin in pressure cooker if needed. Place whole pumpkin in pressure cooker on rack, add approximately 1 cup water and bring to high pressure. Cook 12 minutes at high pressure, then release naturally. Cut pumpkin in half, scoop out seeds and membranes, and peel off skin. You can omit carrots. Use 3 cups of stock to start and add the last cup if needed.
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