Pumpkin Soup
By Henny Shor, Jerusalem Post, September 27, 2025
https://www.jpost.com/food-recipes/article-868546
Yields 6-8 servings.
Ingredients:
4 cups pumpkin purée (or canned pumpkin filling)
3 Tbsp. extra virgin olive oil, plus more for drizzling
2 onions, chopped
2 tsp. salt
½ tsp. ground black pepper
5 garlic cloves, chopped
1 tsp. grated fresh ginger
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric
1 can full-fat coconut milk (reserve a little for garnish)
3 cups water
Directions:
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and golden, then season with salt and black pepper.
Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for another minute until fragrant. Add the pumpkin purée, coconut milk (reserving a spoonful or two for garnish), and water.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
Once cooled, use an immersion blender or food processor to purée the soup until silky smooth. Taste and adjust seasoning if needed.
Ladle the soup into bowls and drizzle with a swirl of reserved coconut milk for garnish. Top with a few toasted pumpkin seeds, if desired, for a bit of crunch and extra flavor. Serve hot.
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| Enjoy! |
