Pumpkin Spice Soup Recipe

By Foodology Geek

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Ingredients

1 tbsp oil
2 yellow onions (diced)
3 cloves garlic (finely minced)
45 ounces pumpkin puree (either canned or fresh roasted sugar pumpkin)
32 ounces vegetable broth (approx 4 cups, unsalted)
16 ounces coconut milk (approx, 2 cups, (the one in the carton, not canned))
2-3 teaspoon yellow curry powder
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
1-2 teaspoons salt
¼ teaspoon black pepper
½ teaspoon oil
¼ cup pepitas (shelled pumpkin seeds)
½ tsp chipotle chili powder
¼ tsp ground coriander
¼ tsp ground aleppo pepper (or crushed red pepper)
¼ tsp sea salt
1 tsp brown sugar (coconut sugar or panela sugar, if you have it)
creme fraiche (or heavy cream)

Prep Time10mins
Cook Time30mins
Servings10

Instructions

Pumpkin Soup

In a large pot on medium-high heat, add coconut oil, diced onion, and diced garlic. Sauté until translucent and slightly golden.

Add the spices and pumpkin.

Add the vegetable broth and coconut milk. Bring to a boil.

Reduce the heat, and simmer for about 30 minutes.

Remove from the heat and carefully use an immersion blender to blend in onions. Blend until smooth.

Roasted Pepitas

Toss pepitas with spices, sugar, and oil.

On a baking sheet lined with parchment paper, roast at 325 for 20 minutes or until golden brown.

Serving Suggestions

Serve in bowls or large mugs. Top with a swirl of creme fraiche or heavy cream. Sprinkle with roasted pepitas.

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Soup

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