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Spiced Pumpkin Soup builds its flavor in two stages: first the onion is softened, then garlic, ginger, cumin, and optional green chili are cooked with it until the onion becomes caramelized.

Pumpkin is then simmered in vegetable stock until tender enough to purée. Optional maple syrup can round the pumpkin without making the soup noticeably sweet.

Nutmeg and chopped cilantro or parsley are used at the end rather than cooked into the soup. That keeps the garnish aromatic and lets the pumpkin remain the central flavor.

Ingredients

• 2 teaspoons good oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cumin
• 1 fresh green chili, slit at the end, optional
• 4 cups vegetable stock
• 4 cups pumpkin, cubed
• 1 teaspoon maple syrup, optional
• 1/4 teaspoon ground nutmeg, for garnish
• 2 tablespoons fresh cilantro leaves or parsley, chopped, for garnish

Method

Heat the oil in a large pot over medium-low heat. Add the onion and sauté for about 4 minutes. Add the garlic, ginger, cumin, and optional green chili and continue until the onion is caramelized, about 4 minutes more. Add the vegetable stock and pumpkin and cook until the pumpkin is soft, about 10–15 minutes. Stir in the optional maple syrup, purée carefully until smooth, then garnish with nutmeg and cilantro or parsley. Makes 4–6 servings.