This thick, creamy, velvety soup is vegan-friendly… unless you decide to top it with sour cream or a sprinkle of parmesan. Made with the Japanese pumpkin known as "kabocha", which has an earthy, distinct taste. If you can’t find it at your local farmer’s market or green grocer, feel free to substitute another squash like acorn, butternut or even canned pumpkin instead.
Optional: sour cream, yogurt or parmesan for garnish
Preheat the oven to 375F.
Carefully cut each kabocha in half. Rub the cut surfaces with olive oil and sprinkle generously with sea salt. (To add a smokiness, try our Super Smoky™ salt.)
Place on a baking sheet, flesh side up and roast in preheated oven for 45-60 minutes or until the squash is very, very tender. Set aside to cool.
Meanwhile, heat the remaining 2 T olive oil in a large stockpot over medium-high heat. Add onions and saute for about 10 minutes or until golden, soft and translucent. Add The Original™ seasoning and cook an additional minute, or until fragrant. (If you like it spicy, feel free to increase the seasoning!)
Using a spoon, scoop the flesh from the cooled kabocha into the pot. Stir in coconut milk and 6 cups broth. Bring to a boil. Reduce heat to low and simmer for 25-30 minutes to let the flavors meld. Remove from heat.
Using an immersion blender or food processor, process the soup until you have a thick, smooth puree. (If it seems too thick for your preference, stir in more broth/water, a half a cup at a time, until soup is the desired consistency).
Adjust seasoning if necessary by adding a touch more sea salt and fresh cracked pepper.
Ladle into bowls and topped with a flourish of chopped chives to enjoy purely vegan. Or add dollop of plain yogurt, sour cream or some freshly shaved parmesan.
Want to add a hint of smoke? Sprinkle your bowl with Sel de Fume before eating!