Easy Pumpkin Soup

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Recipe by: Life Made Sweeter

Ingredients 

Serving size:
4

• Small sugar pumpkin (about 3 pound) (can also sub with butternut squash) – You can also use a 15-ounce can of organic pure pumpkin puree. Washed, chopped and seeds removed.

• 2-4 medium-sized carrots

• 1 medium Onion

• Garlic Cloves and Ginger

• 1/4 tsp ground coriander

• 1/4 tsp cumin

• 1/8 tsp turmeric

• 1/8 tsp

• 1/8 tsp chili powder

• 4 cups vegetable stock

• 13.5 ounce organic coconut milk

• Salt and Pepper to taste

• Freshly chopped parsley

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Instructions

1. Cook Onion: In a large pot over medium heat, heat oil and add onions and cook for a few minutes until translucent.

2. Add Seasonings and vegetables: Add garlic, ginger, diced pumpkin, carrots and curry powder and let it cook for about 3-5 minutes. (Alternatively, you can roast the pumpkin and carrots before adding them to the pot. If roasting, chop the pumpkin into large sections instead of dicing them then spread evenly onto a large baking sheet with carrots and bake at 400F for 30-40 minutes, or until soft. This helps to soften the vegetables and bring out even more flavor. Once cooked, add them to the pot)

3. Add Vegetable Stock: Pour in the vegetable stock and season with salt and black pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Cook until pumpkin is tender, while stirring occasionally, about 30 minutes. *If you roasted the vegetables ahead of time, you will only need to simmer for about 5-10 minutes.

4. Blend: Stir in the coconut milk (reserving some for garnishing, if desired) and remove pot from heat. Season to taste and allow to cool slightly. Use an immersion blender or pour into a high-speed blender (working in batches) and blend until smooth.

5. Add Salt & Pepper: Season your soup with salt and pepper. If you want it to be a little thinner, you can add some extra water.

6. Garnish & Serve: Top the soup with chopped parsley, a drizzle of reserved coconut cream and serve.

7. Optional toppings: You can also top with some roasted pumpkin seeds, sunflower seeds or chopped pecans (or roasted chickpeas if not grain-free) for some added crunch.

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