Roasted Pumpkin Soup
Soup season is one of my favorites because soups are a great way to nourish the body and get extra veggies in during the cozy months. This Roasted Pumpkin Soup is so flavorful and has a great balance of savory with a touch of sweetness and warming spices.
Equipment
- 1 Blender
- Medium pan
- 1 Sheet pan
- Parchment paper
Ingredients
- 2 medium size sugar pie pumpkins
- 1 medium size yellow onion
- 3 cups chicken or veggies broth
- 1 cup full fat coconut(from the can)
- 4 cloves of garlic(minced)
- 4-6 Fresh sage leaves
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp Himalayan or sea salt
- 4 tbsp avocado oil
- Dairy free sour cream(for topping)
- Pumpkin Seeds(for topping)
Instructions
- Carefully cut open the pumpkins and scoop out all the seeds. Cut the pumpkins into slices and coat evenly with 2 tbsp avocado oil.
- Place the pumpkin slices on a parchment paper lined baking sheet and roast for 35-40 minutes and 400 degrees.(Take the pumpkin skins off once cooled.)
- While the pumpkin is roasting, heat a pan on the stove over medium heat and add the remaining 2 tbsp avocado oil.
- Carefully cut and slices the onion and garlic cloves, then add to the pan. Sautée until tender, then add the Sage leaves and Sautee for another 2 minutes, then set aside.
- In a blender, add the roasted pumpkin, sautéed onions, garlic, sage, chicken or vegetable broth, coconut milk, maple syrup, spices, and salt.
- Blend the ingredients until a smooth and creamy consistency forms. Pour soup mixture into a pot and warm on the stove over medium heat.
- Serve the roasted pumpkin soup in bowls toppled with dairy free sour cream and pumpkin seeds and enjoy.