Georgia Candy Roaster Pumpkin Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds Georgia Candy Roaster pumpkin, peeled, seeded, and diced
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can coconut milk
- Lime wedges, for garnish
- Cilantro, for garnish
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the cumin, oregano, salt, and pepper and cook for another minute.
- Add the pumpkin and broth to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the pumpkin is tender.
- Stir in the coconut milk and bring the soup back to a simmer. Cook for another 5 minutes, or until heated through.
- Remove the soup from the heat and let it cool slightly.
- Puree the soup in a blender or food processor until smooth.
- Serve the soup in bowls and garnish with lime wedges and cilantro.
- For a spicier soup, add 1/4 teaspoon of cayenne pepper to the pot with the onion and garlic.
- If you don't have coconut milk, you can use heavy cream or half-and-half instead.
- To make the soup ahead of time, puree it and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then heat it up in a pot over medium heat until warmed through.