Pumpkin Soup

1 (4-pound) pumpkin (kabocha squash is best, but can also use buttercup squash, red kuri squash, Hubbard squash, or even butternut squash)
4 garlic cloves (do not peel)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt
1 teaspoon grated fresh ginger
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon cardamom
1 (14-ounce) can full-fat coconut milk (reserve a little for garnish)
3 cups vegetable broth
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Microgreens, for garnish (optional)
 
Heat the oven to 400°F.  Line a baking sheet with parchment paper.
 
Cut the pumpkin in half and scoop out the seeds.  Drizzle squash and garlic cloves with olive oil and sprinkle squash with pinches of salt and pepper.  Place squash and garlic on a baking sheet, squash cut-side down. Roast for 30 minutes, then remove garlic from oven.  Continue roasting squash for another 20 to 30 minutes, until very soft.  When cool to the touch, peel away the skin of the squash and measure 4½ packed cups of the flesh.  Peel the garlic.
 
Heat the 2 tablespoons of oil in a large pot over medium heat.  Add the onion, salt, and several grinds of fresh pepper, and sauté until soft, 5 to 8 minutes.  Add the ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic.  Add the cooked squash, coconut milk, and broth, and stir to combine.  Simmer for 20 minutes, then stir in the vinegar.
 
Transfer to a blender, working in batches if necessary.  Blend until smooth.  Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency.  Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Serves 6.

From Love and Lemons blog