- 1-2 sugar pie pumpkinsto equal 4 pounds/64 ounces
- 2tablespoons butter
- 2tablespoons olive oil
- 1 large white onionchopped
- 1 Granny Smith applepeeled and chopped into 1” chunks
- 3/4teaspoon saltplus more to taste
- 1/2teaspoon pepper
- 4-6cloves garlic, minced
- 1teaspoon ground cinnamon
- 1/2tsp EACH ground ginger, ground cumin
- 1/4tsp EACH turmeric, ground coriander, ground nutmeg, ground cloves
- 1/4teaspoon chipotle chili peppermore or less to taste
- 1 14 oz. can coconut milk( I love Chaokoh)
- 2cups low sodium chicken broth
- 2tablespoons pure maple syrup
- 1tablespoon apple cider vinegar
- Reserved pumpkin seeds
- 1tablespoon Vegetable oil
- 1tsp EACH ground cinnamon, sugar, sea salt
- 1/4teaspoon chipotle chili pepper
To Roast Pumpkins
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (for easy cleanup). Halve the pumpkin(s) and scoop out the seeds (reserve seeds for roasting). Slice each pumpkin halve in half to make quarters. Brush the flesh of the pumpkin quarters with olive oil.
Place pumpkin quarters cut sides down on the baking sheet. Roast for 35 minutes at 425 OR until the flesh easily pierces through with a fork. Set aside to cool for a few minutes (you can use this time to clean the pumpkin seeds) then peel the pumpkin skin off of the pumpkins; discard the skin.
To Roast Seeds (Optional)
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil sprayed with cooking spray. Rinse seeds and pat very dry. Add seeds to the prepared baking sheet and drizzle with vegetable oil. Season with cinnamon, sugar, sea salt and chipotle chili pepper; stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
To make soup
While the seeds are roasting, make the soup. Melt butter with olive oil in a Dutch oven/soup pot over medium heat. Add onions and apple and season with salt and pepper. Sauté for 8-10 minutes or until onions are softened.
Add garlic and all spices/seasonings; sauté 1 minute. Add pumpkin flesh, coconut milk and chicken broth. Bring to a boil, then reduce to a simmer over low heat. Cover the pot, leaving a 1-inch gap. Simmer for 15 minutes, stirring occasionally and replacing the lid.
Working in 2-3 batches, transfer soup to a high-powered blender to puree, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). I find my blender gives a smoother, more desirable consistency than an immersion blender.
Transfer pureed soup back to the pot. Stir in maple syrup and apple cider vinegar. Season to taste with additional salt & pepper if desired or additional maple syrup. Ladle into bowls and garnish with coconut milk, seeds and cilantro if desired (optional).