Kiki's Flying Pumpkin Soup

Serves 4 · 15 min prep · 55 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 400°F. Halve the sugar pumpkin, scoop out seeds, brush the cut sides with a little olive oil, and roast cut-side down on a parchment-lined sheet for 35–40 minutes until the flesh is fork-tender and caramelized at the edges.
2. 2While the pumpkin cools enough to handle, warm the remaining olive oil in a heavy pot over medium heat; add diced yellow onion and cook 6–8 minutes until translucent and sweet-smelling.
3. 3Stir in minced garlic and grated fresh ginger; cook another minute until the kitchen fills with a warm, spicy perfume that feels like a delivery flight over autumn fields.
4. 4Scoop the soft pumpkin flesh from its skin and add it to the pot along with vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, salt, and black pepper.
5. 5Bring the soup to a gentle simmer, then lower the heat and cook uncovered for 12–15 minutes so the flavors marry into a silky, pastel-orange broth.
6. 6Use an immersion blender (or carefully transfer in batches to a countertop blender) to purée until completely smooth and velvety; taste and adjust seasoning if needed.
7. 7In a tiny skillet, crisp the fresh sage leaves in a drop of oil over medium heat for 30–45 seconds until they darken and become fragrant chips; set aside on a paper towel.
8. 8Ladle the soup into wide bowls, swirl a spoonful of crème fraîche across the surface like a soft cloud, scatter toasted pumpkin seeds and the crispy sage, and serve with warm crusty bread for dipping as if packing lunch for a broomstick ride.