“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
A simple, 6-ingredient pumpkin soup that’s savory, Healthy, satisfying, and perfect for chillier days.
Ingredients:
2 1/2 cups Butternut squash puree (about 1 large squash)
¼ cup shallots (diced)
3 cloves garlic (minced)
2 cups vegetable broth (DIY or store-bought)
1 cup coconut milk
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Instructions
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Using a sharp knife, cut off the tops of the butternut pumpkins and then halve. Use a spoon to scrape out all of the seeds and strings.
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add 1 Tbsp water (add more as needed), shallot and garlic. Cook for 2-3 minutes, or until soft and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents.
- Pour mixture back into pot. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Enjoy
NOTES:
Acorn squash, buttercup squash or sweet pumpkin is also good for this recipe.
Picture and Recipe by: Kemeisha Campbell