Creamy Pumpkin Soup
Ingredients
The soup
-
3
cups
pumpkin puree (or 2 14-ounce cans organic pumpkin puree)
-
2
tablespoons
olive oil (or coconut oil)
-
1
large
leek, sliced
-
6
cloves
garlic, rough chopped
-
1
tablespoon
fresh ginger, sliced
-
2
cups
veggie broth (or chicken stock)
-
2
teaspoons
garam masala spice
-
½
teaspoon
salt
-
⅓–½
cup
coconut milk, more to taste
-
1
large
orange, juice
-
2
tablespoons
maple syrup
-
to taste
cracked pepper and Aleppo chili flakes (or pinch cayenne)
The garnish
-
3
tablespoons
coconut oil or ghee
-
¼
cup
pumpkin seeds
-
1
teaspoon
fennel seeds
-
1
teaspoon
black mustard seeds
-
1
teaspoon
cumin seeds
-
a few
curry leaves (optional)
Instructions
- Preheat the oven to 425°F if using fresh pumpkin.
- Cut the pumpkin in half, scoop out the seeds, and place it open side down on a greased parchment-lined sheet pan. Bake until tender.
- In a pot, heat oil and sauté leeks, garlic, and ginger until tender.
- Add veggie broth to the pot.
- Once the pumpkin is roasted, scoop out 3 cups of the flesh and add it to the soup.
- Season the soup with salt and garam masala, then blend until smooth.
- Stir in coconut milk, orange juice, and maple syrup. Adjust seasoning as needed.
- For the garnish, heat coconut oil in a skillet and toast pumpkin seeds and spices until fragrant.
- Serve the soup in bowls, drizzled with coconut milk and topped with the garnish.
Nutrition Facts (estimated)
Servings
4
Calories
228
Total fat
13.4g
Total carbohydrates
26.4g
Total protein
2.7g
Sodium
582.6mg
Cholesterol
0mg
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