Spiced Pumpkin Soup
Savor the essence of autumn with our decadent Pumpkin Soup, where warming spices and creamy coconut milk create an unexpected, luxurious blend of seasonal nourishment. Rich in flavor and nutrients like Vitamin C, Vitamin A and Beta Carotene, this indulgent dish celebrates the unmistakable and aroma of fall ingredients while beautifying from the inside out.
1 3-4 pound sugar pumpkin (substitute: butternut or acorn squash)
3 tablespoons olive oil |
1 large onion, chopped
6 garlic cloves chopped
1 teaspoon of ground cumin
1 teaspoon of ground cardamom
½ teaspoon of nutmeg
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cardamom
½ teaspoon of cinnamon
1 can of full fat coconut milk
3 cups of vegetable broth
Salt and pepper to taste
Preheat the oven to 400 and prepare a baking sheet with parchment paper.
Cut the pumpkin in half, remove the seeds, place cut side down on the parchment paper, and drizzle with olive oil.
Sprinkle with salt and pepper, and roast for about 40 minutes or until very tender. Let cool.
While the pumpkin is cooking, heat olive oil in a large pot over medium heat, and add the onions.
Saute until very soft and caramelized, about ten minutes.
Add the garlic and all of the spices and saute for one minute, then add the cooked pumpkin, coconut milk and broth.
Simmer over low heat for 1 hour or longer for fuller flavor.
Use an immersion blender to blend until smooth (you can also use a blender).
Season with salt and pepper to taste and adjust spices if desired. Garnish with pumpkin seeds and a drizzle of coconut milk if desired.
