There are so many things I love about autumn (even though I live in a region that never really feels like fall). One of them is having pumpkins, acorn, butternut, and spaghetti squashes all in season. They’re cheap, easy to find organic, and can easily be a meal all on their own. Today I picked up a couple of organic pumpkins from my favorite local health food store as they were on sale for 99 cents a pound.
When I lived in Germany I discovered the wonder that is kürbis suppe (pumpkin soup) and I’ve loved versions of it ever since.
I’ve been seriously craving it the last few days and decided today was the day for some comforting pumpkin soup.
Being both pregnant and highly intuitive, this recipe popped into my head like one of my story characters. It didn’t quite turn out as I imagined: it was better! It can easily be tweaked to your personal preferences. If you want it more pumpkin like, you can roast two pumpkins instead of one. If you want it more gingery, you can add powdered ginger as well as fresh. If you want more rosemary, you can add more. The hardest part is honestly cleaning out the pumpkin. After that, it’s crazy simple, as life should be!
Roasted Pumpkin Coconut Apple Rosemary Ginger Autumn Soup
1 medium-large pumpkin (2 pumpkins if you want it thicker and more pumpkin tasting)
1 half small white onion
2 apples (I used honey crisp since they’re so flavorful. Use one apple if you want a less appley flavor)
two large thumbs of fresh ginger, skinned
2 tablespoons of fresh rosemary plus some for garnish (add more if desired, make sure to take the stems off)
1 cup vegetable broth or stock
2 small cans of coconut milk, save a drizzle for on top (I use Thai Kitchen organic since it has less yucky stuff in it)
2 small cartons of plain coconut milk yogurt (SoGood is the brand I use)
3 t Pink Himalayan Salt (or to taste)
1/2 t Fresh Ground Pepper
1/2 t ground turmeric
2 T coconut oil
pumpkin seeds for garnish if desired
Preheat oven to 375 F. Cut pumpkin in half and clean out seeds and strings. Cut again into quarters and place on roasting pan. Rub pumpkin meat with coconut oil and sprinkle with salt. Chop onion into large pieces and sprinkle around pumpkin pieces. Roast for 20 minutes, then turn pumpkin pieces over and roast for another 20 minutes (take onion out if it starts to burn).
Once the pumpkin is done, scrape the pumpkin flesh off the skin and place on a plate to cool off a bit.
Cut the apples into quarters, removing the seeds and cores. Place half the apples, one can of coconut milk, one of the cartons of yogurt, half of the ginger, and half the pumpkin and onion into a blender (if you have a glass blender, make sure the pumpkin is cooled. I have a plastic blender so it’s less of an issue). Blend until the mixture is just blended and pour into a medium soup pot.
Add everything else (veg stock, rosemary, remaining pumpkin, apple, ginger) except the salt and spices into the blender. Again, blend until just blended and pour into pot.
Add pot to stove and cook on medium heat, adding salt, pepper, and turmeric. Heat until steamy. The longer you wait, the better the flavors have a chance to say ‘hi.’ Once heated through, add to your favorite bowl and garnish with a drizzle of coconut milk, fresh rosemary and some pumpkin seeds if you like making your food pretty.
That’s it! Enjoy!