Roasted Pumpkin Soup

Roasted Pumpkin Soup
  • 2 medium pie pumpkins
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 14 oz can coconut milk
  • 4 cups organic beef broth
  • Olive oil
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Black pepper to taste
  1. Preheat oven to 375 degrees F
  2. Cut the pumpkin(s) in half; remove the seeds and pulp
  3. Place the pumpkin(s) cut side down in a baking dish with a ¼" of water in the bottom
  4. Bake for 50 to 55 minutes (or until tender when pierced with a fork)
  5. Allow the pumpkin to cool slightly
  6. Meanwhile, heat olive oil in a large soup pot over medium to medium-high heat. Add the onion and garlic and sauté until tender. Add the beef broth and let simmer.• Remove the flesh from the pumpkins and add to the soup pot along with the coconut milk and spices and let gently simmer (stirring frequently)
  7. With an immersion blender, puree the soup until smooth and creamy
  8. Allow to simmer 15 more minutes. Sprinkle with cinnamon and nutmeg and enjoy!

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