Pumpkin Soup

Roasted pumpkin soup with fennel, sage, white wine and coconut milk.

Ingredients

• 2 lbs Pumpkin After Cleaning, Removing Skin and Chopped
• ½ Medium Yellow Onion Peeled and Diced
• 1 Small Bulb Fennel Diced
• 4-5 Leaves Fresh Sage Ripped in Small Pieces
• 4 Garlic Cloves Minced
• 3 Tbsp Tomato Paste
• 1 cup Dry White Wine
• 3 cups Vegetable Broth
• 2 cups Coconut Milk
• 1 Tbsp Extra Virgin Olive Oil Plus Extra for Roasting
• 2 Tbsp Salted Butter
• Ground Nutmeg to Taste
• AllSpice to Taste
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste

Method

1. ROAST THE PUMPKIN: Preheat the oven to 400°F. Halve the pumpkin, remove the seeds and skin and cut into 1-inch pieces. Weigh out 2 lbs. Toss on a sheet pan with nutmeg, allspice, salt, pepper and olive oil. Spread in one layer and roast on the middle rack for 30 minutes.
2. COOK THE AROMATICS: Heat the listed 1 Tbsp olive oil and butter in a 6-qt Dutch oven or stock pot over medium-high heat. Cook the onion for 5 minutes, stirring frequently. Add the fennel, garlic and sage and cook for another 3–5 minutes.
3. ADD THE LIQUIDS: Stir in the tomato paste and cook for 1–2 minutes. Add the wine and reduce by half. Add the broth, coconut milk and roasted pumpkin. Season with nutmeg, allspice, salt and pepper.
4. SIMMER AND BLEND: Bring to a boil, immediately reduce to low and gently simmer for 5–10 minutes, stirring occasionally. Remove from the heat and blend with an immersion blender until smooth. Add broth if needed to loosen. Garnish with additional coconut milk and toasted pine nuts if desired.