Creamy Pumpkin Soup
One of my favorite things about fall is the pumpkin mania.
While I love all things pumpkin, I’m particularly partial to pumpkin soup, and I find myself making this recipe weekly from September-December. Bursting with pumpkin flavor, lightly sweetened with coconut milk and warmed up with cinnamon and nutmeg, this soup is fall in a bowl.
Healthy, satisfying and perfect for chillier weather.
Creamy Pumpkin Soup is the perfect light meal when paired with a green salad but it would also make an excellent (and impressive) appetizer for your next fall dinner party. Plus, this recipe comes together in about twenty minutes, and is completely foolproof.
Please cozy up to this soup ASAP.
Creamy Pumpkin Soup
2 1/2 cups pumpkin puree
1 Tbsp olive oil
1/4 cup diced shallots
2 cloves garlic, minced
2 cups good quality vegetable broth (I use Rapunzel)
1 cup canned full fat coconut milk
1 Tbsp pure maple syrup
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Optional garnish: swirl of coconut milk, pumpkin seeds, fresh ground pepper
To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned 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, uncovered, over medium-low heat for 10-12 minutes and taste and adjust seasonings as needed. Serve as is or with optional garnishes.
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This class is $75 per person. Space is limited to 12 guests
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