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!

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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.