© Phoebe Lapine
Active Time
15 MIN
Total Time
40 MIN
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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

Step 4    

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

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