Fall means, settling into all things earth tone and anything that makes us feel warm and cozy. With pumpkins literally being the mascot of Fall, pumpkin soup has all the makings to be the go-to soup recipe that you’ll crave throughout the season. It has a low caloric rate while being high in nutrients and antioxidants including vitamins C & E which does wonders for maintaining a youthful essence to skin and hair.
Fortunately, beautifully harvested pumpkins are everywhere so pick a few up for this recipe. One for presentation, so that it can be used as a tureen for serving the finished soup and the other as an ingredient for the soup.
- 2 cups of Pumpkin Flesh
- 3 cups Vegetable Broth
- 1 can Full Fat Coconut Milk
- 4 Roasted Garlic Cloves
- 2 Shallots Sliced
- Black Pepper (to taste)
- Sea Salt (to taste)
- Nutmeg (to taste)
- Maple Syrup or Raw Honey (to taste)
- Olive Oil
Method Of Preparation:
- Core pumpkin and remove seeds, cut into halves, coat in olive oil and roast on a sheet pan in the oven at 350 degrees for 20-25 minutes. Once tender, remove and set aside.
- Coat garlic bulb in olive oil, then cover with aluminum foil and roast in the oven until cloves are tender and slightly mushy.
- In a pan, saute the shallot slices until translucent and slightly browned, set aside.
- In a pot, bring coconut milk and vegetable broth to a slow boil. Add roasted garlic cloves and shallots infusing flavor. Add pumpkin and additional spices of salt, pepper, and nutmeg.
- Reduce heat and pour soup into a blender until smooth and creamy. Finish with maple syrup or honey for final flavor adjustment. The soup should be savory with a hint of sweet.