Creamy Pumpkin Soup with Apple Slaw

Roasting pumpkin with apple deepens the sweetness in this creamy American autumn soup. Coconut milk and ginger lend silkiness, while a crisp apple slaw adds bright, fresh contrast on top.

Serves 4 · 25 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 7g protein
• 42g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 medium (about 2.5 lb) sugar pumpkin or kabocha
• 3 medium crisp apples
• 1 medium yellow onion
• 3 garlic cloves
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 cup full-fat coconut milk
• 1 tbsp grated fresh ginger
• 1/4 tsp ground nutmeg
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 2 cups shredded green cabbage
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat oven to 400°F. Halve the pumpkin, remove seeds, peel, and cut into 1-inch chunks. Peel and roughly chop one apple and the onion.
2. 2Toss pumpkin, chopped apple, onion, and whole garlic cloves with olive oil, half the salt, and pepper on a baking sheet. Roast 30 to 35 minutes until deeply golden and soft enough to mash with a fork.
3. 3Transfer the roasted vegetables and garlic (squeezed from skins) to a large pot or Dutch oven. Add broth, grated ginger, and nutmeg. Bring to a gentle simmer over medium heat and cook 8 minutes so flavors marry.
4. 4Remove from heat. Stir in coconut milk. Use an immersion blender to puree until completely smooth and velvety, about 1 to 2 minutes. Taste and adjust salt. Keep warm on low.
5. 5For the slaw, core the remaining two apples and cut into thin matchsticks. Toss immediately with cabbage, apple cider vinegar, lemon juice, salt, and most of the parsley so the apples stay bright.
6. 6Ladle the hot soup into four bowls. Pile a generous mound of the crisp apple-cabbage slaw in the center of each.
7. 7Scatter toasted pumpkin seeds and the rest of the parsley over the slaw. Add a final grind of black pepper.
8. 8Serve at once so the cool crunchy slaw contrasts the silky warm soup. The soup reheats beautifully for next-day lunches; keep slaw separate until serving.