Pumpkin Recipe

Prepare pumpkin

Peel the pumpkin using a sturdy vegetable peeler, then cut in half and scoop out seeds and stringy bits with a spoon. Cut the flesh into roughly 1-inch cubes so they cook evenly (about 1.5 kg of cubed pumpkin).

Sauté aromatics with pumpkin

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon butter over medium heat until shimmering. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, 6–8 minutes.

Add garlic and spices

Stir in the minced garlic, grated ginger (if using), ground cinnamon, ground nutmeg and smoked paprika. Cook for 30–45 seconds until fragrant, taking care not to let the garlic brown.

Cook pumpkin

Add the cubed pumpkin to the pot and toss to coat in the aromatics and spices. Pour in 2 cups water or vegetable broth, bring to a simmer, then reduce heat to medium-low. Cover and simmer until the pumpkin is very tender when pierced with a fork, 15–20 minutes.

Mash or blend

Once the pumpkin is tender, remove the pot from the heat. Use an immersion blender directly in the pot to puree the mixture until silky smooth. Alternatively, transfer pumpkin and cooking liquid in batches to a blender (work carefully with hot liquids) and puree until smooth, then return to the pot.

Adjust texture

If the puree is too thick, add up to 1/2 cup additional water or broth, a couple tablespoons at a time, until you reach your desired consistency.

Add richness and seasoning

Stir in the remaining 1 tablespoon butter and 1 cup heavy cream (or coconut milk for dairy-free). Warm over low heat (do not boil) until heated through. Taste and adjust seasoning with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 tablespoon lemon juice, and 1 teaspoon maple syrup or honey if you want a slightly sweeter, rounded flavor.

Ladle the pumpkin puree or soup into bowls. Finish each bowl with a drizzle of extra-virgin olive oil or pumpkin seed oil, a sprinkle of toasted pumpkin seeds, and a scattering of chopped parsley or chives.

Serve hot with crusty bread or as a side alongside roasted meats or grains.