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Creamy Pumpkin Soup

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Ingredients

Scale
  • 4 Tablespoons olive oil, divided
  • 2 sugar pumpkins about 3 ½ pounds (about 3 1/2 cups pumpkin puree)*
  • 1 large yellow onion, chopped
  • 4 large garlic cloves, minced
  • ½ teaspoon fresh ginger, grated or minced
  • ½ teaspoon sea salt
  • Tiny dash of cayenne pepper (optional)
  • Freshly ground black pepper
  • 4 cups vegetable or chicken broth
  • ½ cup full fat coconut milk
  • 1–2 Tablespoons maple syrup or honey
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme
  • Thyme leaves and parsley for garnish (optional)

Instructions

  1. Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Cut the pumpkin in half and scoop out the seeds.
  2. Cut each pumpkin in half again to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet.
  3. Roast for 40 minutes or until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  4. Heat the remaining 3 tablespoons olive oil in a soup pot over medium/low heat. Add onion, and salt to the pot. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
  5. In the meantime, peel the pumpkin skin off the pumpkins and chop the flesh. Discard the skin.
  6. Add garlic and ginger, to the onions, sauté 1 minute until fragrant.
  7. Add the pumpkin flesh, cayenne pepper (if using), and a few twists of freshly ground black pepper.
  8. Pour in the broth and add the thyme. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to come together.
  9. Once the pumpkin mixture is done cooking, stir in the coconut milk and a little maple syrup. Remove the soup from heat and let it cool slightly. Remove the thyme sprigs.
  10. Blend for 30-45 seconds until smooth with a high speed blender. Do it in batches if necessary. Transfer the puréed soup to back to the pot. You can use an immersion blender if you prefer, it may take longer to get it nice and creamy.
  11. Taste and adjust salt if necessary. Add more maple syrup if you want it sweeter or more coconut milk for extra creaminess.
  12. Ladle the soup into individual bowls. Garnish with fresh thyme and parsley and serve.
  13. To store, cool completely and transfer it to a storage container and refrigerate for up to 4 days. Warm gently without boiling.  Or, freeze the soup for up to 3 months

Notes

If you’re using canned pumpkin measure 3 cups. Skip steps 1-3.  Add the pumpkin in step 7. Follow the rest of the recipe. 

Find it online: https://eatwellenjoylife.com/creamy-pumpkin-soup-diary-free/