Name: Pumpkin Soup - Quick
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 tbsp Olive Oil; 1 large Shallot (thinly sliced); 4 large Garlic Cloves (sliced); 1 tbsp Ginger (grated or puree); 2 cups Pumpkin Puree (canned or fresh); 1 tsp Curry; 1 tsp Cumin Powder; 1 cup Chicken Bone Broth; 1 cup Apple Juice (organic); 1/3 cup Full Fat Coconut Milk; Salt & Pepper (to taste); pinch Cilantro (chopped); 1 tbsp Pepitas (roasted (optional))

Print Recipe

Pumpkin Soup – Quick

Prep Time10

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: Ginger, Pumpkin, Soup

Servings: 4 servings

Equipment

blender
soup pot
cast iron skillet

Ingredients

1 tbsp Olive Oil
1 large Shallot thinly sliced
4 large Garlic Cloves sliced
1 tbsp Ginger grated or puree
2 cups Pumpkin Puree canned or fresh
1 tsp Curry
1 tsp Cumin Powder
1 cup Chicken Bone Broth
1 cup Apple Juice organic

Finishing Ingredients

1/3 cup Full Fat Coconut Milk
Salt & Pepper to taste
pinch Cilantro chopped
1 tbsp Pepitas roasted (optional)

Instructions

In a well-heated iron skillet, add Olive Oil. Saute Shallot and Garlic for about ~3 minutes. Season with a pinch of salt. Set aside.
Add sauteed Shallots, Garlic and all ingredients except Coconut Milk, salt and pepper in a blender. Blend ~1 minute or until you have the texture you desire.
Pour into a medium soup pot and warm over medium heat. Stirring ofen. Add Coconut Milk and season with salt and pepper to taste. Finish with Cilantro and Pepitas. Serve hot.