Customized Spicy Pumpkin and Tomato Soup Recipe

Customized Spicy Pumpkin & Tomato Soup Recipe

Ingredients 

• 1 Tbsp olive, coconut, or avocado oil (if avoiding oil, sub water) 

• 1 medium-large white or yellow onion, finely diced (1 onion yields ~2 cups or 300 g) 

• 2 cloves garlic, minced 

• 1 ½ – 2 Tbsp minced fresh ginger (adjust depending on how much you love ginger) 

• 1 tsp ground cumin 

• 1 tsp ground coriander 

• 1/2-3/4 tsp ground cayenne (start with the lesser amount) 

• 1/4 tsp ground allspice (optional but recommended) 

• 1 (15-oz.) can crushed or diced tomatoes 

• 1 (15-oz.) can pumpkin purée 

• 1 (14-oz.) can light or full-fat coconut milk, or sub Half n Half or Whole Milk 

• 1 cup water (or sub vegetable broth) 

• 1 tsp sea salt (plus more to taste // start with 3/4 tsp if using vegetable broth) 

• 3/4 tsp ground black pepper 

FOR SERVING optional 

Freshly chopped cilantro 

Chopped roasted cashews (or toasted raw cashews*) 

gluten-free naan 

Instructions 

1. Heat oil in a large pot over medium heat. Once hot, add the onion and cook, stirring occasionally, until softened — about 5 minutes. Add the garlic, ginger, cumin, coriander, cayenne, and allspice (optional), and cook, stirring frequently, until fragrant, 1-2 minutes. 

2. Add the tomatoes, pumpkin, coconut milk, broth (or water), salt, and pepper and stir well to combine. Bring to a simmer, cover, reduce heat to low, and simmer for ~20 minutes to develop the flavors. Taste and adjust as needed, adding more salt for overall flavor, allspice for warmth, or cayenne for heat (we added the full amount, but how much you add will depend on personal preference and the spiciness of your cayenne). Keep in mind the flavor will intensify the longer you cook it and after storing overnight. 

3. At this point, you can either enjoy it a little chunky, purée with an immersion blender for a mostly smooth texture, or transfer to a heat-safe blender and blend until fully smooth and creamy. All three options are delicious, but if using diced tomatoes (rather than crushed), we recommend blending for a more cohesive/balanced tomato flavor! 

4. Divide between serving bowls and garnish with toasted cashews or pumpkin seeds (both optional). It’s delicious served with naan or grilled cheese sandwiches.

5. Leftover soup keeps well stored in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). 

Notes: Crushed tomatoes give this soup a more cohesive/balanced tomato flavor without blending, but diced also work. If using diced, we recommend blending. Toasted cashews or Pumpkin Seeds: Toast in a small skillet over low-medium heat for 4-5 minutes, until lightly browned OR I like to put mine in the toaster oven on aluminum foil.