- 2 Tablespoons canola oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion
- 4 large garlic cloves
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup low-fat plain yogurt
- Roasted pumpkin seeds or almonds (optional)
- Wash hands with warm, soapy water for 20 seconds.
- Preheat oven to 425°F.
- Carefully cut the pumpkin in half and scoop out the seeds.
- Slice each pumpkin halve in half to make quarters. Brush pieces with oil and place cut sides down onto the baking sheet.
- Roast for 35-45 minutes or until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Wash the onion and dice. Mince the garlic. Set aside.
- Once the pumpkin is cool enough to handle, peel off the skin. You may need to use a knife to slice the skin off. Throw away the skin.
- Roughly cut the pumpkin into smaller chunks.
- Heat the remaining oil in a large pot over medium heat. Once the oil hot, add onion, garlic, and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is clear, about 8-10 minutes.
- Add the pumpkin, cinnamon, nutmeg, cayenne pepper, cumin, black pepper, and broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to blend.
- Remove the soup from heat and let it cool slightly. Working in batches, place the soup into a blender and blend until smooth. Do not fill your blender past the maximum fill line! Transfer the puréed soup to a large bowl and repeat with the remaining batches.
- Once all the soup is blended, place it back in the pot.
- Place about ½ a cup of the soup in a bowl. Add the yogurt and stir until smooth. Add back to the soup and cook 5-10 more minutes.
- Ladle the soup into individual bowls. Sprinkle with roasted pumpkin seeds or almonds, if desired.
Makes 4-6 servings