Ginger-Apple Pumpkin Soup

I've got some major catching up to do on this here blog. It's no lie that I have at least 10 recipes waiting to be shared. We just have one little problem...I can't stop playing the piano. Our piano arrived just under two weeks ago, and let's just say that blogging isn't the only thing that's being neglected (before you start to panic, the children are still being cared for. I'm referring to non-essential domestic tasks!). So while the acquisition of this beautiful instrument is a huge blessing, it is another thing that is fighting for my time. Let's dive back into food chat, shall we? My friend, Steph, sent me this recipe a few weeks ago. She had it at a friend's house and knew I'd love it. She was right. This is a fantastic, refreshing soup, full of flavor and unexpected zing. Don't worry if you don't have a pumpkin hanging around your counter (thanks to the CSA, I actually had one)--just grab a butternut squash and you'll never know the difference. Do not, I repeat, DO NOT use canned pumpkin for this recipe. No shortcuts this time, kids. 

Ginger-Apple Pumpkin Soup

-adapted from loveandlemons.com

• 1 pie pumpkin or 1 butternut squash 
• 1 apple of your choosing
• 1 medium yellow onion
• drizzle of olive oil, salt, pepper, for roasting
• 3 cloves of garlic
• 1 can coconut milk
• 1 teaspoon fresh grated ginger (it's important that you buy the root and grate it. No shortcuts here, either. Life is hard)
• 1/4 teaspoon ground cardamom (buy this spice. It's got a crazy good flavor that gives this soup something special)
• 1/4 teaspoon cayenne (use less if you don't like it spicy. This amount gave the soup a hefty dose of heat)
• 1 teaspoon additional salt (more to taste)

Preheat oven to 400 degrees.  Cut pumpkin/squash in half and scoop out the insides  Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh. You want about 2 cups of cooked squash While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet. In a blender, add pumpkin mash, roasted onion, apple, garlic (peel the garlic first), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. This soup is like velvet, people. I served mine as Steph said she had hers--with Sriracha and some chopped green onions. If I had had some roasted pepitas I would have added those...think it needs a little bit of crunch via nuts or maybe even homemade croutons.