ROASTED PUMPKIN COCONUT SOUP

Updated: Oct 25, 2021

A fall classic! Top with your favourite add-ons like roasted chickpeas, croutons, brussels sprouts or pumpkin seeds!


INGREDIENTS

2 small sugar pumpkins, cut in half and seeds removed

1.5 tablespoons olive oil

2 shallots, roughly chopped

​4 large garlic cloves, minced

2 carrots, peeled and cut into 1/2 inch rounds

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

2 cups vegetable broth

2 cups coconut milk

2 teaspoons fresh ginger juice

1/2 cup unsweetened apple juice (I used Kiju organic)

*optional 1-2 teaspoons maple syrup


PROCEDURE

Preheat oven to 400 degrees F. Lightly brush pumpkin halves with olive oil, salt and pepper and bake flesh down for 35-40 minutes until fork tender.


​Heat olive oil over medium- low heat and saute shallots until fragrant. Add garlic, carrots, spices, bay leaf and broth. Simmer on low for 15-20 minutes partially covered.


Remove pumpkin from oven and scoop out flesh when cool enough to handle (this yields about 4 cups). Add pumpkin, coconut milk, ginger juice and apple juice to pot. Continue simmering on low for additional 5 minutes. Add all ingredients to high speed blender (you may have to do this in batches) and blend until smooth. Adjust salt and pepper, and add maple syrup if it needs more sweetener.


Add your favourite toppings and enjoy!