Dairy-Free Pumpkin Soup with Toasted Pepitas

Ingredients

• 2 cups Pumpkin puree
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 tsp Cumin
• 1/4 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Pepitas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the chopped 1 Onion and 2 cloves of Garlic. Cook, stirring often, for 5 to 7 minutes, or until the onion is softened and translucent.
2. 2Add the grated 1 tsp Ginger, 1/2 tsp Cumin, and 1/4 tsp Cinnamon to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. 3Pour in the 2 cups Pumpkin puree and 4 cups Vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium-high heat (190.6°C/190°C).
4. 4Reduce the heat to low (121.1°C/120°C), cover the pot, and let the soup simmer for 20 minutes, stirring occasionally. This allows the flavors to meld together.
5. 5Stir in the 1 cup Coconut milk and heat through for 2 to 3 minutes over low heat (121.1°C/120°C). Do not let it boil. Season the soup with 1/2 tsp Salt and 1/4 tsp Black pepper.
6. 6While the soup is simmering, place a small dry skillet over medium heat (176.7°C/175°C). Add the 1/4 cup Pepitas and toast them, shaking the pan often, for 3 to 5 minutes, or until they are golden brown and smell nutty. Be careful not to burn them.
7. 7Ladle the hot soup into bowls. Sprinkle the toasted pepitas over the top of each bowl. Serve immediately.

Substitutions

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