This rich soup is a great autumn dish frequently requested by my husband. The coriander adds a lemony flavor, blending beautifully with the sweetness of the pumpkin. Rustic traditionally fermented sourdough bread is perfect for dipping and makes the soup a satisfying meal.
To roast pumpkin: Wash pumpkin and cut in half. Scrape out seeds and pulp. Make sure you save the seeds for roasting later. Quarter your pumpkin. You can cut it into smaller pieces if needed. Roast your yam at the same time. Remember to pierce the yam before roasting so it does not explode. Place in a roasting pan and bake at 350 degrees until a fork easily pierces the flesh. Allow pumpkin and yam to cool then remove skin.
1 large onion, chopped
2-3 cloves garlic, chopped
3 Tablespoons coconut oil, olive oil, butter, or lard
2 rounded Tablespoons coriander seeds
1 inch of ginger, finely chopped
1 ½ teaspoons thyme
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon cayenne pepper
2 cups roasted pumpkin
1 small yam, roasted
1-14.5 ounce can whole fat coconut milk (get it here)*
2-4 cups chicken or vegetable broth
Unrefined sea salt and pepper to taste
In a stockpot, sauté onion, coriander, ginger and garlic in coconut oil/olive oil/butter/lard until onions are soft. Place onion mixture and remaining ingredients into the blender, adding only enough broth to achieve desired thickness. Blend until completely smooth. Pour soup back into the stockpot and bring to a simmer for 10-15 minutes. Salt and pepper to taste.
Large stock pot
Add one star anise and 2 inch stick of cinnamon to the soup while it simmers and remove before serving.
Substitute cream (avoid ultra-pasteurized) for coconut milk.
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