Spiced pumpkin ginger soup

Ingredients

• •400 g yellow pumpkin (peeled, deseeded, and cut into 1-inch cubes)
• •1.5-inch knob fresh ginger, peeled and thinly sliced
• •4 garlic cloves, peeled
• •1 medium onion, roughly sliced
• •1 tsp oil
• •2 cups vegetable stock or warm water
• •1/4 cup light coconut milk (or homemade fresh thin coconut milk)
• •1/2 tsp ground cumin
• •1/4 tsp ground turmeric
• •1/4 tsp ground cinnamon
• •1/8 tsp freshly grated nutmeg
• •1/4 tsp freshly cracked black pepper
• •Salt to taste

Method

1. 1

   Toss pumpkin cubes, onion slices, garlic cloves, and sliced ginger with 1/2 tsp oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until fork-tender and caramelized around the edges.

2. 2

   Heat 1 tsp oil in a heavy-bottomed pot over medium heat. Sauté the sliced onion, ginger, and garlic for 3–4 minutes until translucent. Add the pumpkin cubes, turmeric, cumin, cinnamon, and salt. Stir for 2 minutes to toast the spices.

3. 3

   Pour the vegetable stock or warm water into the pot with the roasted or sautéed pumpkin mixture.

4. 4

   Bring to a gentle boil, cover with a lid, and simmer on medium-low for 12–15 minutes (if cooking raw pumpkin from the pot method) until the cubes are completely tender.

5. 5

   Turn off the heat and allow the mixture to cool slightly.

6. 6

   Transfer to a high-speed blender (or use an immersion hand blender directly in the pot) and blend until completely smooth and velvety.

7. 7

   Return the soup to the pot over low heat.

8. 8

   Stir in the light coconut milk, freshly grated nutmeg, and cracked black pepper.

9. 9

   Warm through gently for 2 minutes without letting it come to a rolling boil (to preserve the coconut milk emulsion). Adjust salt to taste.

10. 10

    Drizzle with a few drops of coconut milk, and top with toasted pumpkin seeds, coconut flakes, and a crack of fresh black pepper.