Description
Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!
Ingredients
- 1/2 white onion, roughly chopped
- 1/2 tsp garlic powder
- 1 large carrot, sliced
- 1 sweet potato, diced
- 1/2 head of cauliflower, broken into florets
- 1 tsp avocado oil (optional)
- 1 15-oz. can light coconut milk
- 2 cups low-sodium vegetable broth
- 1 15-oz. can puréed pumpkin (not pumpkin pie filling) OR roasted pumpkin
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- Himalayan sea salt and pepper to taste
- 1/4 cup Eden Foods Organic Pumpkin Seeds
For Serving
- parsley
- red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the onion, carrots, cauliflower and sweet potato to the pan. Drizzle them with optional avocado oil and sprinkle with garlic powder and a pinch of salt and pepper. Bake the vegetables for 25-30 minutes, until sweet potato is tender and the vegetables are lightly roasted.
- Allow the vegetables to cool slightly, then add them to a high-speed blender with the coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
- Using a high-speed blender, blend the mixture until it’s very smooth and creamy, stopping to scrape down the sides to recombine as needed. Taste the mixture and add more sea salt and pepper as needed.
- Pour the mixture into a large saucepan and heat everything until it’s warm throughout. Alternatively, you can skip this step if the heat created from the blender has your soup hot already!
- Serve the soup immediately in bowls topped with pumpkin seeds, red pepper flakes, and parsley.
- Store any leftover soup in an airtight container for up to one week and reheat before serving.
Notes
Adapted from The Glowing Fridge
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free