In our third Pumpkin recipe of the season, we have a very easy Pumpkin Soup. It is so creamy and delicious! You can find our pumpkin pasta and pumpkin pie recipes through the blog!

We have even more pumpkin goodness for you today. In our 3rd pumpkin recipe for the season you can make a very simple, but delicious creamy pumpkin soup. It's so easy we thought we would show you! htt://wholefoods.heartspacedundee.co.uk/2015/10/pumpkin-soup/ #organic #recipe #foodporn #cook #enjoy #vegan #vegetarian #paleo #dundee #video #pumpkin #downtowndundee #shoplocal #eatlocal

A post shared by Heart Space Whole Foods (@hswholefoodsuk) on Oct 29, 2015 at 12:16am PDT

Pumpkin Soup

Ingredients:

• 3 Cups Roasted Pumpkin

• 1 Onion, Finely diced

• 2 Carrots, Peeled and diced

• 1 TB Olive Oil or Coconut Oil

• 3 Cloves Garlic

• 2 tsp Salt

• 1/2 tsp pepper

• 1 tsp cinnamon

• 1 tsp ginger

• 1/2 tsp allspice

• 1 bay leaf

• 3 cups broth

• 1 tsp maple syrup or molasses

• 1/2 can coconut milk

Preheat the oven to 180

Half the pumpkin and deseed, Bake the pumpkin for 45 mins – hour until a knife punctures easily. Let cool until ready to handle.

Meanwhile, melt the oil in a large pot and sauté the onions and carrots until soft. Add the garlic and spices until aromatic, about 30 seconds. Add the stock and simmer for 5 minutes. Remove Bay leaf.

When the pumpkin is cooled, scoop the soft flesh into the pot. Add the coconut milk and puree with a hand blender until smooth.
Adjust salt and pepper to taste.