This is a very versatile recipe. You can use any type of winter squash instead of pumpkin and any type of seasoning instead of berbere, so this could be Curry-Spiced Butternut Soup or Baharat-Spiced Cushaw Soup. Just be sure you use around 3 cups of cooked squash and add seasonings carefully because they vary in potency.
1smallpie pumpkin(about 3-pounds fresh or 3 cups cooked pumpkin or winter squash)
2-4teaspoonsberbere spice mix*start with less and add more to taste
1/2-1cupnon-dairy milkas needed (I used unsweetened So Delicious coconut beverage, but any kind will do)
salt and black pepperto taste
pumpkin seeds for garnishoptional
Preheat oven to 350. Cut the pumpkin or squash in half and scrape out all seeds and strings. Place it cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish). Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork. Remove and allow to cool until it can be handled comfortably.
Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown. (If it starts to stick, add a tablespoon of water and stir well.) Add the garlic and cook for another minute. Add a splash of the vegetable broth to deglaze the pan, and then pour the onions into the blender. Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix. Blend until smooth.
Pour the contents of the blender back into the pan, cover, and bring to a low boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes. Add the non-dairy milk, using as much as needed to reach the right consistency. Add the lime juice, salt, and pepper, and simmer for about 5 more minutes before serving.
Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.
You can use packaged berbere seasoning or make your own. To make the berberé spice mixture, combine:
1 tsp. ground cardamom
1 tsp. ground coriander
1 tsp. ground fenugreek
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. paprika
1 tsp. turmeric
1 tsp. cayenne pepper (use less to decrease spiciness or substitute paprika)
1 tsp. ground black pepper
1 tsp. ground sea salt (optional)
Important: This recipe makes much more than you will actually need to make the soup. Store the excess in a tightly covered container.