Creamy Pumpkin Soup
This is one of my favorite soups.
This is a recipe I make all the time, and its simple, comforting, so delicious, nutritious, and super creamy. It’s perfect for this time of the year!
You can customize it with your favorite spices and this soup is perfect for making a big batch and freeze it.
This soup will be a great addition to your holiday table.
Enjoy!
Ingredients:
3 Tbl olive oil
1 large onion, chopped
3 carrots, chopped
6 garlic cloves, minced
2 inch long piece of fresh ginger
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 ground nutmeg
1/2 turmeric
1/8 tsp cloves
I or 2 dry chilly peppers ( if you like the soup be a little spicer add 2 chilly peppers)
1/4 tsp black pepper
1 -32 oz. can pumpkin puree
4 cups broth ( vegetable or bone broth )
1 cup coconut milk
2 or 3 Tbl maple syrup (according to your taste)
micro-greens or parsley for garnish
Method:
1. Heat the olive oil in a large Dutch oven or heavy - bottomed pot over medium heat. Add onions, carrots and salt. Cook, stirring occasionally, until onion is translucent and carrots are soft. Add garlic and ginger and stir. Cook for 1 minute. Add cinnamon, nutmeg, turmeric, cloves and black pepper. Stir everything and cook for another minute.
2. Add pumpkin, chilly pepper ( if using ) and broth. Stir everything and bring the mixture to a boil, then reduce heat and simmer for about half an hour, allowing flavors to meld.
3. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup.
4. Using an immersion blender or a stand blender blend the soup. I prefer my stand blender, which makes the soup creamier.
If you going to use a stand blender work in batches and then transfer the pureed soup to a serving dish or soup tureen.
5. Taste and adjust necessary
6. Ladle the soup into individual bowls and garnish with greens.
Note** 1. If you make your homemade broth you can use carrots from the broth.
2. Store leftover soup in a storage container and refrigerate for up to 4 days.
