Ingredients
1 small pumpkin, peeled and cut into 1" pieces
1 medium sweet potato, peeled and cut into 1" pieces
6 tbsp. extra-virgin olive oil, divided
Kosher salt
McCormick Black Pepper
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, thinly sliced
2" piece ginger, peeled and thinly sliced
1 tsp. ground coriander
1 tsp. paprika
1 (13.66-oz.) can Thai Kitchen Unsweetened Coconut Milk
4 c. low-sodium vegetable broth
1/2 c. pepita seeds
2 tbsp. freshly chopped parsley
Preparation
Step 1Preheat oven to 425°. On a large baking sheet, toss pumpkin and sweet potato with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon McCormick black pepper. Roast until fork tender, 40 to 45 minutes.Step 2Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.Step 3In a small saucepan over medium heat, heat remaining 2 tablespoons oil. When oil is shimmering, add pepitas. Toast until golden. Remove from heat, then stir in parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Step 4Working in two batches, pulse soup base and roasted vegetables in a blender until smooth.Step 5Garnish with toasted pepita mixture before serving.
