Ingredients

The following ingredients have 4 Servings
  • Pumpkin Soup
  • 1 medium pie pumpkin
  • 1 tablespoon olive oil
  • 1 bunch scallions,diced
  • 2 tablespoons curry powder
  • 2-3 cups vegetable broth
  • 1/4-1/2 cup full-fat coconut milk
  • salt, if needed
  • Pumpkin seeds
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 400˚.
  • Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
  • Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
  • In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
  • Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
  • Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
  • Serve with an extra swirl of coconut milk and roasted pumpkin seeds.