Pumpkin Broth

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add quartered onion and whole garlic cloves, roasting for 5 minutes until golden and fragrant, stirring occasionally.

   Tip: Don't skip the roasting step—it develops deep, caramelized flavors that make the broth special.

2. 2

   Add cubed pumpkin, sliced ginger, sage leaves, thyme sprigs, and ground cumin to the pot. Stir well to coat with oil and toast for 3 minutes.

3. 3

   Pour in the vegetable stock and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes until pumpkin is completely tender and falling apart.

   Tip: The pumpkin should be soft enough to easily break with a spoon.

4. 4

   Remove from heat and discard the thyme sprigs. Let cool slightly for 2 minutes, then carefully transfer the broth to a blender in batches.

   Tip: Work in batches to avoid overfilling the blender. Leave the lid slightly ajar or use a kitchen towel to allow steam to escape.

5. 5

   Blend each batch until completely smooth and silky. Pour blended broth through a fine-mesh sieve into a clean pot for extra refinement.

   Tip: Sieving creates a luxurious, velvety texture perfect for an elegant presentation.

6. 6

   Return the strained broth to low heat and stir in coconut milk. Season with sea salt and black pepper to taste, adjusting spices as needed.

   Tip: Taste as you season—you can always add more, but you can't remove it.

7. 7

   Simmer gently for 3-4 minutes to warm through and meld the flavors. Ladle into serving bowls and drizzle with a touch of olive oil if desired.

   Tip: Serve immediately while hot. A sprig of fresh sage or a sprinkle of toasted pumpkin seeds makes a beautiful garnish.