Rooted in the natural rhythm of Fall, this gently spiced soup offers a moment of warmth and ease. Roasted pumpkin (or kabocha) brings a soft, caramelized sweetness, while spices like cardamom, turmeric, and cumin add a quiet depth, warming the body and supporting digestion as the air turns cooler.
Finished with a swirl of creamy coconut milk and just a touch of raw Manuka honey, it’s a nourishing bowl that’s both comforting and subtly complex. The honey adds a delicate earthiness, rounding out the flavors with a soft sweetness that lingers.
Make it, save it, share it. This is one to come back to all season long.
Make ahead for:
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Friday Night Football Pregame Meal
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Halloween Potluck
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Friendsgiving Feast
Ingredients:
- 1 (4-pound) pumpkin or kabocha squash, halved, seeded, and roasted
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt, plus more for sprinkling
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3 cloves garlic, chopped1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- 1 (14-ounce) can full-fat coconut milk, reserve a swirl for garnish
- 2½ cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 to 1½ tablespoons Manuka honey, to taste
- Freshly ground black pepper, to finish
- Toasted pepitas to top
Directions:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Halve the pumpkin (squash) and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40-60 minutes until soft.
- Let cool and remove skin. Measure 4 1/2 cups of pumpkin and set aside.
- In a large dutch oven, heat 2 TBS olive oil, over meduim heat. Add chopped onion, salt, 1 tsp pepper and saute for 7 minutes.
- Add garlic, cumin, coriander,turmeric,and cardamom. Stir for 30 seconds until it aromatic.
- Add cooked squash, coconut milk, and broth. Stir to combine. Simmer for 20 minutes. Add vinegar and Manuka honey.
- Working in batches add to a blender and blend until smooth. Add water as necessary to reach desired consistency.
- Season to taste. Serve up and garnish with coconut milk, pepper and toasted pepitas and any herbs of your choice.
Storage:
Double the recipe and freeze for your next fall festivity.
Add Your Own Twist:
This easy recipe can quickly transform into a tasty curry simply by adding curry paste or curry powder of your choice, vegetables and a protein. Voila!
