1 can full-fat coconut milk, reserve a little for garnish
2½ cups vegetable broth
1 tablespoon apple cider vinegar
black pepper per taste
water, as needed
Instructions
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until is very soft. When it becomes cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft – about 5 to 8 minutes. Then add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
Transfer to a blender and blend until smooth, if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
Season to taste. Pour into bowls and garnish with additional coconut milk and fresh black pepper if desired.
