If you don’t like cilantro, you can substitute mint as the herb for this soup’s refreshing yogurt topping. Slideshow:  Pumpkin Recipes 

Phoebe Lapine
November 2012

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© Phoebe Lapine

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.

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  • Carefully stir in the pumpkin, stock, coconut milk, honey, Sriracha and 2 teaspoons salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Puree using an immersion or stand blender until very smooth.

  • Meanwhile, in a small mixing bowl, combine 3 tablespoons of the cilantro, yogurt and lime juice. Season with salt.

  • Serve the soup in bowls. Divide the raita among the bowls and garnish with the remaining cilantro.