- 2 sugar pie pumpkins (or approximately 5-6 cups of pureed pumpkin)
- 1 large yellow onion
- 4 cups vegetable stock
- 1 can coconut milk
- 1 T olive oil
- 1 T ground cumin
- a pinch salt
- 1 tsp black pepper
- 1-2 tsp red chili pepper flakes
- lime wedges for serving
If using fresh pie pumpkins, preheat the oven to 400 degrees F. If using pumpkin puree, skip to the next paragraph. Cut the pie pumpkins in half and seed. Place them face down on a baking sheet. Once the oven is ready, bake the pumpkins for 40 minutes. Checking them at 30 minutes to avoid over cooking. The pumpkins are done when the meat of the pumpkin easy comes away from the skin with a fork.
While the pumpkins are cooling, heat the olive oil in a thick bottomed soup pot over medium heat. Dice the onion. When the oil is warm and evenly covers the bottom of the soup pot, add the onions and saute until translucent, about 4-7 minutes. Add the broth and reduce heat to low.
Check if the pumpkin is cool enough to remove from its rind. Use a fork or soup spoon to peel the pumpkin meat from the rind and plop it straight into the soup pot with the stock and onions. Add the can of coconut milk, the cumin, salt, pepper, and red chili pepper flakes.Increase heat to bring the soup to a boil, reduce and simmer for 15 minutes. Using an immersion blender to puree the soup together until smooth, or do it in batches on a countertop blender.
Serve with a thick lime wedge to squeeze over the soup.