This is my favorite soup recipe. I've tried it with plenty of vegetables, but the pumpkin just makes it work perfectly. It's super creamy, nutritious, plenty healthy and the best part is that my kids love it too. This is a vegan & dairy-free soup that will leave everyone asking for more (even the non-vegans). I like to make a big batch and freeze some for later use. Ingredient list is simple and so is the preparation.
I love to pair it with a small salad or a sandwich for a satisfying, hearty lunch. You can also enjoy it on its own and it's utterly delicious. Enjoy! x
INGREDIENTS (yields 6 cups of soup)
- 4 tablespoons of olive oil
- One 4-pound pumpkin
- 2 raw garlic cloves
- 1/2 teaspoon of Celtic salt
- freshly ground black pepper
- 3 cups of coconut milk
- 1 cup of bone/vegetable broth
- dash of garlic salt
- dash of onion powder
- Preheat the oven at 425° Fahrenheit and line a baking sheet with parchment paper.
- Carefully halve the pumpkin and carve out the seeds. Slice each half to make quarters. Brush or rub the olive oil on the pumpkin, make sure it's fully coated. Add salt & pepper to taste. Roast for 35 minutes or until easily pierced through with a fork.
- Once roasted, set aside to cool for a few minutes. When cold, peel the skin off the pumpkins and discard the peel.
- Add the roasted pumpkin flesh together with the garlic cloves, coconut milk, broth, garlic salt, onion powder, Celtic salt and pepper to taste.
- Blend in your Vitamix-like blender until smooth.
- Pour the mixture into a pot and bring down to a simmer on the stove. Taste and adjust if necessary.
- Serve the soup individually in bowls. Top with rosemary for an added taste of Fall. Let leftover soup to cool completely before transferring into a freezable container. I freeze my soups for up to a month.
xx Gigi V.