This recipe has just FOUR ingredients, if you don’t count water. There’s no peeling involved and all you need is a blender (immersion blender works well too). You can also prep this recipe while you already have the oven on for something else. This pumpkin is very forgiving and can be baked anywhere between 350 to 425 degrees. Once I left it in the oven overnight after turning the oven off and it was still delicious the next day! A little crisp and browning on the skin or flesh after roasting is fine, this all adds to the flavor of the soup. This recipe can also work if you swapped the pumpkin for carrots or sweet potatoes.
1 Seminole Pumpkin
1 can coconut milk (we like the “simple” ones that do not contain guar gum)
1 tsp Garam Masala spice mix, we like to make our own
16 oz of hot water (to start)
1 tsp salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Wash pumpkin well, cut in half (leave skin on), and scoop out the seeds. (Optional: Wash the seeds in a colander and save them to plant or roast at a later time).
3. Continue to cut into smaller chunks/strips that are about 2″ thick. Place on a cookie sheet lined with parchment paper. Bake until a fork can easily slide through the pumpkin.
4. In blender, combine the coconut milk, pumpkin, salt and garam masala and blend until smooth. If the puree becomes too thick to blend, add hot water as needed. As an alternative you can also use chicken or vegetable broth. If you’re using an immersion blender, complete this step in a pot on the stove. If you’re using a blender, you may have to do multiple batches.
5. Bring entire contents of the blender to a simmer and salt and pepper to taste. You can also add more garam masala seasoning.