Pumpkin Soup - Quick
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.