1 (2-3-pound) pumpkin, halved and seeded Olive oil cooking spray 1 tablespoon unsalted butter 1 tablespoon olive oil 1 large yellow onion 3 cloves garlic, minced Salt and pepper, to taste 1 teaspoon paprika 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper 1 teaspoon freshly grated peeled ginger 1 (14-ounce) can full-fat coconut milk 3 cups vegetable stock 4 ounces goat cheese, plus more for garnish Candied walnuts or pecans, for garnish
All you do:
1. Preheat oven to 400 F. Place the pumpkin halves on a baking sheet and coat with cooking spray. Season with salt and pepper and roast for 40 minutes. Let cool 10 minutes.
2. While the pumpkin cools, heat butter and olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper (to taste) and add the remaining spices.
3. Scoop the roasted pumpkin flesh into the pot, then add the fresh ginger, coconut milk and vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook on low for 30 minutes.
4. Add the goat cheese to the pot and use an immersion blender to blend the soup until smooth (or ladle the soup into a blender and process until smooth).
5. Adjust the seasonings as needed, then ladle the soup into bowls and garnish with walnuts (or pecans) and crumbled goat cheese. Serves 6.
By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC