I´m not strictly following a recipe, so my soups will turn out a little differently each time, but yesterday this is what I did:
– cut up and peel some small onions
– wash and cut up a medium sized hokkaido pumpkin (good thing, no need to peel the damn monster), remove yucky inner stuff and seeds.
– cut up and peel a piece of ginger root
– fry the onions in a good dose of coconut oil
– add pumpkin cubes and ginger, sautée for a moment
– add veggie broth, enough to cover the cubes and then some
– add spices to taste: salt, pepper, a little chili or chili oil, lots of garam masala, cumin, turmeric.
– cook until pumpkin cubes are soft, add half a pack of coconut paste (not the sweetened and liquid as water coconut “milk”!), mash the whole bit, either leaving some chunky bits left, or entirely for a very creamy soup experience.
– Serve with a swirl of pumpkin seed oil – very pretty, the rich dark green oil on the orange soup! 🙂
Addes bonus: entirely vegetarian, so can be served when vegetarian friends come to dinner. I never dare to say anything I cooked is vegan, though, as I´m never sure what passes for vegan anyway.
Sometimes I also use onion seeds (fry with the onions for best aromatic results), garlic, fresh chili (only a little, it easily kills the pumpkin flavor), or serve with smoked salmon or trout or crabs. Coconut paste may or may not be used (depending on what I have at hand…).