Halloween Pumpkin Soup Recipe

Directions

1. Set your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the pumpkin in half carefully and remove the seeds. Place the seeds in a cast-iron skillet.
3. Cut each half into two quarters. Brush 1 tablespoon of olive oil over the pumpkin flesh and arrange the quarters cut-side down on the baking sheet.
4. Roast for about 35 minutes, or until a fork easily pierces the orange flesh.
5. While the pumpkin roasts, add the pumpkin seed oil to the seeds in the skillet and cook over medium heat.
6. Sauté the seeds until they turn lightly golden, roughly 3 minutes.
7. Stir in the honey using a rubber spatula.
8. Transfer the skillet to the oven and roast for 10–15 minutes, stirring occasionally to prevent burning.
9. Remove both the roasted pumpkin and seeds from the oven. Spread the seeds on a parchment-lined baking sheet to cool.
10. In a large Dutch oven or soup pot, heat the remaining 3 tablespoons of olive oil over medium heat.
11. Once the oil shimmers, add the chopped onion, minced garlic, and salt. Cook, stirring now and then, until the onion is translucent, about 8 to 10 minutes.
12. Meanwhile, peel the skin off the roasted pumpkin quarters and discard the skin.
13. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne (if using), and black pepper to the pot. Stir briefly, then pour in the vegetable broth.
14. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes.
15. Stir in the coconut milk and maple syrup. Remove the pot from the heat and allow it to cool a bit.
16. Use an immersion blender to purée the soup directly in the pot, or for the smoothest texture, transfer batches to a food processor. Be careful not to overfill and avoid steam burns.
17. Pour the puréed soup into a serving bowl and repeat with any remaining batches.
18. Taste and adjust seasoning: add more coconut milk for extra creaminess or maple syrup for more sweetness.
19. Ladle the soup into individual bowls (black Russian bread bowls work great). Top with the honey-roasted pumpkin seeds and serve.
20. Let any leftover soup cool completely before storing in a sealed container. Refrigerate for up to 4 days or freeze for up to 3 months.