From Frog Song Organics
This recipe has just FOUR ingredients, if you don’t count water. There’s no peeling involved, either. That’s about as simple as it gets. You will need a blender. This is a good recipe to prep while you already have the oven on for something else…the pumpkin is very forgiving and you can bake it at anywhere from 350-425 degrees. Once I even forgot about it overnight after turning the oven off and it was still delicious the next day. A little toasty brown on the skin or flesh after roasting is fine, it all blends up nice and adds a roasty flavor to the soup. You can also take this same method and roast carrots or sweet potatoes and make a similar soup.
1 Seminole Pumpkin
1 can coconut milk (we like the “simple” one with no guar gum)
1 tsp Salt
1 tsp Garam Masala spice mix – we buy prepared but you can make your own
hot water (start with about the same amount as coconut milk, or 16 oz )
Method:
1. Preheat oven to 400 degrees (anywhere between 350-425 will do if you are baking other things at the same time).
2. Wash pumpkin well. Cut in half, scoop out the seeds. (Optional: Wash the seeds in a colander and save them to plant later or roast). You can leave the skin on, it’s simpler that way.
3. Cut into chunks/strips that are about 2″ thick (or smaller if you want it to cook faster). Place on a cookie sheet lined with parchment paper, or really any type of baking dish will do. Bake until a fork can easily slide through the tender pumpkin
4. Combine the coconut milk, pumpkin, salt and garam masala and blend until smooth. Add hot water as needed to help it blend, and get it to a pleasing consistency. You can also use chicken or veggie broth if you have it. This step will work with an immersion blender in a pot on the stove, or you can put the pumpkin and coconut milk into a blender. If using a blender, you may need to do it in batches to fit everything in.
5. Re-heat up to a simmer and check for taste and adjust seasonings if desired by adding more salt, pepper, etc