| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 274 | 17g | 11g | 22g |
| sugars | fibre | protein | salt |
| 6g | 2g | 6g | 0.86g |
When it comes to the quintessential taste of fall that is embodied in a single dish, I cannot help but cherish my tried-and-true Pumpkin and Asafoetida Soup. I am a passionate advocate for incorporating the seasons in my cooking and nothing screams autumn more than this hearty, flavorful soup. Employing the sweet richness of pumpkin paired with the unique pungency of asafoetida, with a fragrant blend of spices, it is a dish that will warm your body, heart, and soul.
Packed Full of Nutrition
As a New Englander and a parent, health is something I actively take into consideration when I am in the kitchen. Just as how the lobsters from our coast are packed with proteins and nutrients, my Pumpkin and Asafoetida Soup is chock-full of health benefits as well. Pumpkin, the main ingredient of the dish, is a powerhouse of vitamins A, C, E, rich in fiber and low in calories. The additional mix of turmeric, cumin, and coriander, with the distinct taste of asafoetida, has anti-inflammatory, digestion-aiding properties, while also being proven to aid in weight loss (Healthline). The infusion of coconut milk provides the necessary creaminess, along with a dose of healthy fats.
Reminiscent of Comfort
Despite its exotic name, this soup is similar to the classic pumpkin soup, a fall, and winter staple in many American households. What sets it apart is the unexpected punch of asafoetida, which gives it an edge of sophistication, making this dish equally suitable for a family dinner and a classy dinner party. Given its spiced profile, it pairs beautifully with simple, crusty bread on chilling evenings. It also complements dishes with contrasting flavors like a fresh citrusy salad or lightly grilled fish.
There’s something deeply satisfying about digging into a bowl of a rich, delicious, and wholesome soup, especially when you’ve made it from scratch. It’s the joy of spending a chill Autumn evening with my daughters Erin and Samantha, the soup simmering in the kitchen filling the house with the quintessential aroma of fall. Each spoonful tastes like a comforting embrace, coaxing out memories of past Autumns, of family, of home. And it’s this feeling that makes me love this recipe just that much more.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground asafoetida
- 2 pounds pumpkin, peeled and chopped
- 4 cups vegetable stock
- 1 can (14oz) coconut milk
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
Method
Step One
Start by heating the 2 tablespoons of olive oil in a large pot over moderate heat.
Step Two
Add in the finely chopped large onion, 2 cloves of minced garlic, and the tablespoon of fresh grated ginger. Sauté these together until the onion becomes tender and translucent.
Step Three
Sprinkle in the 1/2 teaspoon of ground asafoetida and stir well, allowing it to cook for about a minute.
Step Four
Add the 2 pounds of peeled and chopped pumpkin to the pot. Stir to coat the pumpkin in the onions and spices.
Step Five
Pour in the 4 cups of vegetable stock, the can of coconut milk, and bring the mixture to a gentle simmer. Cover the pot and let it cook for approximately 20 minutes, or until the pumpkin is soft and cooked through.
Step Six
Blend the soup until smooth using an immersion blender, or alternatively, transfer the soup to a stand blender in batches for blending.
Step Seven
Return the pureed soup to the heat and stir in 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground coriander.
Step Eight
Adjust the seasoning with salt and pepper according to taste. Let the soup simmer for another couple minutes for the flavors to meld together.
Step Nine
Serve the soup hot, garnished with fresh chopped cilantro. Enjoy your Pumpkin and Asafoetida Soup!
