- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 pounds sugar pumpkin (also called pie pumpkin), peeled and cubed (about 10 cups)
- 4 cups vegetable broth, or more for a thinner soup (substitute beef or chicken bone broth for a richer version)
- 2 tablespoons curry powder or Thai red curry paste-taste, or more or less to taste
- 1 14-ounce can full-fat coconut milk
- 1/4 cup fresh squeezed lemon juice
- Salt and pepper to taste
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté until translucent, stirring often.
Add the minced garlic and grated ginger and sauté for another 2 to 3 minutes, until the onions begin to brown.
Add the diced pumpkin and stir to combine. Cook for 2 to 3 minutes, stirring once or twice more.
Slowly add the broth, until it just covers the pumpkin. Add more or less for desired consistency. Slowly stir in some of the curry paste or powder. Taste, then add more or less for the flavor and heat you like.
Bring the soup to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the pumpkin is fork-tender.
Remove from the heat and purée until smooth with an immersion blender. Stir in the coconut milk and lemon juice.
Taste the soup and adjust seasonings as desired.
Serve with toasted pumpkins seeds (pepitas), hazelnuts, and/or cashews. The soup is extra yummy with a dollop of creme fraiche or sour cream on top.
Courtesy of Lori Ann David, adapted from Hey Nutrition Lady