Kiki's Flying Pumpkin Soup

Named for the free-spirited witch of Ghibli fame, Kiki's flying pumpkin soup turns oven-roasted sugar pumpkin into a silky lunch with coconut milk and warm spice. Ginger and maple keep each spoonful bright and cozy.

Serves 4 · 20 min prep · 55 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 38g carbs
• 16g fat
• 6g fiber

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Ingredients

• 2 lb sugar pumpkin or pie pumpkin
• 1 medium yellow onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 medium carrot
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 fresh sage leaves
• 4 slices crusty bread
• 1/4 cup pepitas

Instructions

1. 1Preheat the oven to 400°F. Halve the pumpkin, scoop out seeds, and cut the flesh into large wedges; peel the onion and carrot and cut into chunks. Toss pumpkin, onion, and carrot with half the olive oil, salt, and black pepper on a rimmed baking sheet.
2. 2Roast until the pumpkin is fork-tender and edges caramelize to a soft golden hue, 35 to 40 minutes, flipping once halfway. The kitchen should smell like a warm cottage hearth. Let cool just enough to handle safely.
3. 3Scoop the roasted pumpkin flesh from the skin into a bowl. Roughly chop the roasted onion and carrot. Mince the garlic and grate the ginger so their fragrance is ready.
4. 4Warm the remaining olive oil in a heavy soup pot over medium heat. Soften the garlic and ginger for 60 seconds until fragrant but not browned, then stir in cinnamon, nutmeg, and smoked paprika for another 30 seconds to bloom the spices.
5. 5Add the roasted pumpkin, onion, and carrot to the pot along with the vegetable broth. Bring to a gentle simmer, then lower the heat and cook uncovered for 10 minutes so the flavors marry into a soft orange velvet.
6. 6Remove from heat and blend with an immersion blender until completely smooth and silky, or carefully purée in batches in a countertop blender and return to the pot. Stir in the coconut milk and maple syrup; taste and adjust salt and pepper until the soup tastes gently sweet and savory.
7. 7Return the pot to low heat and warm through without boiling, about 3 minutes, until steam rises in soft curls. Meanwhile, toast the crusty bread and crisp the sage leaves in a dry skillet for 30 to 45 seconds per side until fragrant and shatter-crisp.
8. 8Ladle the pastel-orange soup into deep bowls. Float a few crispy sage leaves on top, scatter pepitas for a forest-floor crunch, and serve with warm bread on the side—perfect for a midday pause before the next delivery flight.