10 | 75 | 189 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 1 h | 4 |
1/4 tsp | Black pepper |
1/4 tsp | Cinnamon |
1 cup | Coconut milk, reduced fat (or other non-dairy variety) |
3 clove(s) | Garlic (diced) |
2 tbsp | Maple syrup (or honey) |
1/4 tsp | Nutmeg, ground |
1/4 tsp | Sea salt |
2 medium shallot(s) | Shallots (diced) |
2 pumpkin | Sugar pumpkin |
2 cup | Vegetable stock/broth, gluten-free |
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
Serve and enjoy!
Vegetables | 3.0 |