This creamy, savory pumpkin soup is so versatile! Make it "fancy" and serve it in mini pumpkin bowls, or keep it simple and serve it in a bowl. It's gluten free, vegetarian, and is easily made dairy free and vegan...
1 large yukon gold or red potato (sliced lengthwise (or 1/2 cup Peruvian dried potatoes pre-soaked))
2 tablespoon coconut or olive oil (divided use)
1 sweet onion (vertically sliced)
2 teaspoons ground cumin
4 cups broth/stock
1-2 tablespoons ají amarillo paste (see notes)
1 teaspoon salt (to taste!)
fresh ground pepper
2 cups coconut milk creamer (or half and half if you prefer)
cilantro (garnish)
scallions (garnish)
lime wedges (garnish)
cancha - Peruvian popped corn (see notes)
toasted pepitas
crumbled cotija (not dairy free and optional)
Categories
Gluten Free
Cuisine
Peruvian
Steps
Preheat the oven to 375 degrees.
Place squash/pumpkin wedges, tomato halves, garlic (with the tips exposed), and potato (if using) on a baking sheet. Drizzle with olive oil.
Roast until the squash is fork tender and beginning to brown. Allow to cool sufficiently to remove the skins from the wedges.
To a Dutch oven, add the remaining oil over medium-high heat. Sauté the onion and cumin for 2-3 minutes until fragrant. Add the broth/stock, ají amarillo, salt and pepper.
Add the roasted vegetables (squeeze the garlic from its skins first!) and soaked dried potato (if using).
Simmer soup until flavors are combined, and everything is very tender - about 15-20 minutes.
Whisk in the coconut milk creamer (not coconut milk!) or half n' half. Gently reheat.
Taste for seasoning.
Ladle soup into bowls.
Garnish with your choice of: Chopped cilantro, chopped scallions, canchita (see notes), lime wedges, toasted pepitas.
