When the crisp autumn air blows in and the trees shiver off their summer coats, there’s an inevitable desire sparked within us all to turn to our stoves and churn out soul-warming soups. Creating velvety soups with semi-sweet tones, we turn to pumpkins time and time again. Using sweet kabocha squash as the base, this soup gains delightful savory notes from our Aglio e Oglio seasoning and luscious creaminess from coconut milk.
ITALIAN PUMPKIN SOUP
▢ 1 4 lb pumpkin (kabocha or sweet baking pumpkin)
▢ 4 tbsp organic olive oil, divided
▢ 1 sweet onion, peeled and quartered
▢ 6 cloves garlic, peeled
▢ 1 tbsp fresh thyme leaves
▢ 1 tbsp Aglio e Oglio seasoning
▢ 1 tsp Sicilian Sea Salt
▢ 2 cups vegetable broth
▢ 1 can full fat coconut milk or 1 cup heavy cream
- Preheat the oven to 375°F.
- Cut the pumpkin in half from top to bottom and scoop out the seeds. Rub with 2 tbsp olive oil and season with salt and pepper. Place cut side down onto a baking sheet and bake until the flesh is soft, roughly 30 minutes. Remove from the oven and cool.
- Place a heavy bottomed pot over medium heat on the stove top. Add 2 tbsp olive oil, onion, garlic, thyme, Aglio e Oglio, and salt. Sauté until softened.
- Scoop out the meat from the pumpkin and discard the skin and add the pumpkin meat to the pot.
- Add vegetable broth and coconut milk and stir to combine. Simmer for 15-20 minutes.
- Remove from heat and blend until smooth with an immersion blender or in a blender.
- Serve with fresh bread.