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!
Pumpkin Soup
Ingredients:
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3 Cups Roasted Pumpkin
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1 Onion, Finely diced
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2 Carrots, Peeled and diced
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1 TB Olive Oil or Coconut Oil
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3 Cloves Garlic
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2 tsp Salt
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1/2 tsp pepper
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1 tsp cinnamon
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1 tsp ginger
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1/2 tsp allspice
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1 bay leaf
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3 cups broth
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1 tsp maple syrup or molasses
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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.
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