1tspbrown sugarcoconut sugar or panela sugar, if you have it
Extra for topping
creme fraicheor heavy cream
INSTRUCTIONS
Pumpkin Soup
In a large pot on medium-high heat, add coconut oil, diced onion, and diced garlic. Sauté until translucent and slightly golden.
1 tbsp oil, 2 yellow onions, 3 cloves garlic
Add the spices and pumpkin.
45 oz canned pumpkin, 2 tsp yellow curry powder, ½ tsp ground coriander, ¼ tsp crushed red pepper, salt and pepper
Add the vegetable broth and coconut milk. Bring to a boil.
5 cups vegetable broth, 2 cups coconut milk
Reduce the heat, and simmer for about 30 minutes.
Remove from the heat and carefully use an immersion blender to blend in onions. Blend until smooth.
Roasted Pepitas
Toss pepitas with spices, sugar, and oil.
½ teaspoon oil, ¼ cup pepitas, ½ tsp chipotle chili powder, ¼ tsp ground coriander, ¼ tsp ground aleppo pepper, ¼ tsp sea salt, 1 tsp brown sugar, creme fraiche
On a baking sheet lined with parchment paper, roast at 325℉ for 20 minutes or until golden brown.
Serving Suggestions
Serve in bowls or large mugs. Top with a swirl of creme fraiche or heavy cream. Sprinkle with roasted pepitas.
RECIPE TIPS
Nutrition information is for the soup only. GarnishAdd extra for pepitas and creme fraiche. How to Roast a Pumpkin
Preheat your oven to 425℉
Place the entire pumpkin on a baking sheet and place it in the oven.
Roast for about an hour.
Remove the pumpkin and let it cool.
Once the pumpkin is cool, cut it in half and scoop out all the seeds.
Scoop out the pumpkin flesh.
Freeze This Pumpkin Soup:This soup freezes well. I like to freeze it in single-serving containers to reheat it quickly. It's perfect for packing for a work lunch. The soup will be mostly thawed by lunch, and then you can reheat it in the microwave or 3 or 4 minutes.