Simple Pumpkin Soup
Ingredients
The soup
-
2
pumpkins
sugar pumpkins
-
1
Tbsp
olive oil
-
2
medium
shallots
-
3
cloves
garlic
-
2
cups
vegetable broth
-
1
cup
canned light coconut milk
-
2
Tbsp
maple syrup
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
¼
tsp
cinnamon
-
¼
tsp
nutmeg
Garlic Kale Sesame Topping (optional)
-
1
cup
roughly chopped kale
-
1
large clove
garlic
-
2
Tbsp
raw sesame seeds
-
1
Tbsp
olive oil
-
1
pinch
salt
Instructions
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Cut the tops off the sugar pumpkins and halve them, then scrape out the seeds and strings.
- Brush the flesh with oil and place face down on the baking sheet, baking for 45-50 minutes until tender.
- Let the pumpkins cool for 10 minutes, then peel the skin off and set the flesh aside.
- In a large saucepan, heat olive oil over medium heat and add shallots and garlic, cooking until translucent.
- Add the remaining ingredients, including the pumpkin, and bring to a simmer.
- Puree the soup using a blender or immersion blender, then return it to the pot.
- Continue cooking over medium-low heat for 5-10 minutes, adjusting seasonings as needed.
- For the topping, toast sesame seeds in a skillet, then sauté garlic and kale until wilted.
- Serve the soup topped with the kale-sesame mixture.
Nutrition Facts (estimated)
Servings
4
Calories
149
Total fat
5.2g
Total carbohydrates
23.5g
Total protein
2.7g
Sodium
402mg
Cholesterol
0mg
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