Creamy Pumpkin Soup

Is there anything more autumnal than creamy pumpkin soup? 

When the air is crisp, and leaves are changing colors, it’s also when I change gears and crave soup, pretty much everyday!
And nothing feels better than taking a trip to the local farmers market, seeing all these amazing vibrant tones of orange, yellow and green and getting really inspired to create a delicious homemade soup.

This creamy pumpkin soup recipe is the perfect dish for a cool fall night. Packed with warm spices and flavors, it's comforting, nourishing, and delicious.

You need:
1 Small/medium (4- 5 pounds) Pumpkin
1 Medium Yellow onion chopped 
2 tablespoons Avocado oil
1 (14 ounces) can full-fat Coconut milk, keep some for garnish 
1 teaspoon grated fresh Ginger 
1 teaspoon Cumin powder
½ teaspoon coriander powder
½ teaspoon Cardamom powder
½ teaspoon Turmeric Powder 
½ teaspoon Salt 
Dash of chili flakes 
2 dried rose butts
Salt & Pepper to taste 
Water as needed for consistency
Microgreens or Parsley, optional for garnish 

Optional : 2 cups of vegetable broth. Balance it out with the amount of water you’ll be adding so it doesn't get too runny. I personally only recommend vegetable broth if you have a good homemade option handy.

You do:
1-Wash your pumpkin and chop it in half to remove all the seeds (You can keep the seeds, wash them and make yourself roasted pumpkin seeds later), then chop them into smaller cubes (keep the skin on) and put them in a steamer and steam till it’s fairly soft.(you can also roast (400°F) them if you prefer).

2- Once the pumpkin is ready, drop all the cubes in a blender and blend till it’s totally smooth and set aside.

3- Heat the Avocado oil in a large pot over medium heat, add the onion and the chili flakes and saute for 5 to 7 minutes. Add dried rose buds(break them with your fingers for a more powder feel), salt, ginger, cumin, coriander and cardamom and stir for 1 to 2 min, until the spices are aromatic then add the Turmeric and stir for 1 more min.

4- Add your freshly made pumpkin puree and stir well, then add the coconut milk and broth/water, stir well again and simmer for at least 20 min.

5- If your soup is too thick add up some water (½ cup at a time) to reach desired consistency. Garnish with additional coconut milk, fresh black pepper and parsley  microgreens, if desired and bon appetit! 

Much love,
Nousha 
xx