When the temperature drops, there’s nothing I love more than curling up with a soothing hot bowl of soup. And what better soup to heal your soul during fall than a pumpkin one? I make this roasted pumpkin soup on rotation throughout the colder months and it’s rich, velvety, and simply luxurious. The coconut milk gives it a nice, silky texture and is pure coziness in a bowl.
Last week, I attended a dinner hosted by World Vision Canada to celebrate food in support of their #hungerfree campaign. With 795 million people chronically under-nourished around the world, the goal of this movement is to unite Canadians around the idea that everyone deserves access to a sustainable supply of healthy and nutritious food.
As today is Thanksgiving for all my fellow Canadians, I thought I’d share my Meaningful Meal with you all and inspire you to create your own Meaningful Meal. With World Food Day approaching on October 16th, I encourage everyone to support the #hungerfree movement by hosting your own Meaningful Meal, donating to World Vision, and then sharing your Meaningful Meal on social media with the hashtag #hungerfree.
For more information and to get started, check out www.hungerfree.ca.
Roasted Pumpkin Soup (serves 6):
Slightly modified from this recipe here.
- 4-4 ½ pounds pumpkin (you can use any type of pumpkin or squash)
- 2 tbsp coconut oil
- 4 garlic cloves, minced
- 1 small onion, chopped
- 1 tbsp grated ginger (from a 3-inch long piece)
- 2 tbsp tomato paste
- 1 tsp curry powder
- ½ tsp coconut Thai seasoning (from Bulk Barn)
- 1 can coconut milk (full fat or light)
- 4 cups low-sodium chicken broth
- 2 tsp salt
- Preheat the oven to 400 degrees. Using a heavy, sharp knife or cleaver, cut the pumpkin into quarters and place on a baking sheet. Roast for 1 hour.
- Remove the pumpkin from the oven and set aside to cool for about 15 minutes. When cooled, peel the skin from the flesh and chop the pumpkin into bite-sized chunks (the smaller the better).
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and ginger and fry for a few minutes. Add the tomato paste and fry for another few minutes. Add the curry powder and coconut Thai seasoning and fry for another minute.
- Add the pumpkin chunks and salt, and fry everything together for about 5 minutes, stirring to ensure everything is incorporated well.
- Stir in the coconut milk and chicken broth and bring to a boil. Then turn the heat down to low and cover the pot. Simmer for 30 minutes.
- Turn off the heat and puree the soup with an immersion blender or pour the soup in batches into a blender. Be sure to hold the top down with a towel and blend carefully. Add more salt if needed.
- Pour the soup into bowls and garnish with cilantro or parsley.
Let’s celebrate food and help create a #hungerfree world. Happy Thanksgiving!