1. Prepare the pumpkin:
Wash the pumpkin thoroughly. If you're using Hokkaido, you can leave the skin on. Cut it in half, remove the seeds, and dice the flesh into chunks.
2. Sauté onion, garlic & ginger:
Peel and finely chop the onion, garlic, and ginger. Sauté in a large pot with a splash of vegetable broth until translucent.
3. Add pumpkin and spices:
Add the pumpkin cubes to the pot. Stir in salt, pepper, paprika, and turmeric. Mix everything well so the spices are evenly distributed.
4. Add broth & simmer:
Pour in the remaining vegetable broth. Let the soup simmer on medium heat for about 10 minutes, or until the pumpkin is tender.
5. Stir in coconut milk:
Add the coconut milk and let it simmer for another 2–3 minutes.
6. Blend until smooth:
Use an immersion blender to puree the soup until creamy. For an even silkier texture, add a splash of hot water or extra broth if needed.
7. Taste & serve:
Season to taste with more salt and pepper. Serve hot, garnished with pumpkin seed oil, roasted seeds, chili flakes, or fresh herbs if desired.
Nutritional Information (per serving approx.):
- Calories: 185 kcal
- Fat: 11 g
- Carbohydrates: 16 g
- Protein: 3 g
- Fiber: 4 g
