How To Make The Best Pumpkin Soup Ever

Recipe by: Felicia Lim
Tools
- Baking tray
- Large skillet
- Wooden spoon
- Blender
Ingredients
- 1 medium kabocha pumpkin (or 3 cups organic pumpkin purée)
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 2 t turmeric
- 2 bay leaves
- 4 cups chicken bone broth
- 2 T full-fat coconut cream
- Salt, to taste
- Pumpkin seeds, for topping
Instructions
- Preheat oven to 400°F.
- Cut the pumpkin in half and place halves skin-side down on a baking tray. Roast for 45 minutes, or until fork tender.
- While the pumpkin is roasting, sauté the onions and garlic in a large skillet until the onions are tender and translucent (about 10 minutes).
- Add the turmeric, bay leaves, and stock, and let the ingredients simmer for 15 minutes on low heat.
- When the pumpkin is done roasting, scrape out the flesh with a spoon or fork and add the flesh to the skillet. Mix well and simmer for another 10 minutes.
- Transfer the ingredients to a blender; blend for 20 to 30 seconds, until you get a thick and creamy mixture.
- Return the mixture to the skillet over medium-low heat, mix in the coconut cream, and then add salt to taste.
- Divide the pumpkin soup evenly between bowls, top with pumpkin seeds, and serve.
Tip: If you don’t have fresh pumpkin available, you can also use organic canned pumpkin purée – just make sure it’s 100% pumpkin with no added sugars or preservatives.