In Hawai’i pumpkins are grown year round. They are not the kind you cut faces into for Halloween, or even the pie pumpkins used for soups and desserts, they are actually Kabocha squash. This might be the easiest pumpkin soup recipe you can make. Sweetened slightly with the addition of carrots and topped with white beans, pepitas and herbs.

2 cups water or vegetable broth
4 cups fresh kabocha squash, cubed
2 carrots, chopped
¼ cup minced garlic chives
1 teaspoon fresh ginger, minced
1 teaspoon sea salt
½ cup fresh or canned coconut milk

Toppings: handful of cooked white beans, pepitas, fresh parsley, chives

Place all of the ingredients into a large pot with the exception of the coconut milk. Cover and bring to a boil. Reduce heat to medium-low and continue to cook for 30 minutes. Add coconut milk and either transfer to a blender or use an immersion blender to blend until smooth. Serve and top with your choice of cooked white beans, pepitas, fresh parsley, chives.

Serves 4