Simple Pumpkin Soup
This simple, 8-ingredient savory pumpkin soup is made completely from scratch! Healthy, satisfying, and perfect for colder weather, it features a velvety texture with subtle sweetness from maple syrup and warmth from cinnamon and nutmeg. Topped with a nutritious garlic-kale-sesame sauté, it's a flavorful and comforting fall meal.
Instructions
- 1
Preheat oven to 176C. Cut the pie pumpkin (2) in half, remove seeds, and brush flesh with olive oil (1 tbsp). Roast face down on a baking sheet for 50 minutes until tender.
- 2
Let cool for 10 minutes, then peel away the skin and set the pumpkin flesh aside.
- 3
Sauté shallots (2) and garlic (3 clove) in a saucepan over medium heat with the remaining soup oil for 3 minutes until translucent.
- 4
Add the roasted pumpkin, vegetable broth (2 cup), coconut milk (1 cup), maple syrup (2 tbsp), sea salt (0.25 tsp), black pepper (0.25 tsp), cinnamon (0.25 tsp), and nutmeg (0.25 tsp). Bring to a simmer, then puree with a blender and cook for 10 minutes.
- 5
For the topping, toast sesame seeds (2 tbsp) in a skillet for 3 minutes. Remove and set aside.
- 6
In the same pan, sauté garlic (1 clove) in olive oil (1 tbsp) for 2 minutes. Add kale (1 cup) and salt (1 pinch), steam until wilted, then toss with the toasted seeds.
Nutrition Facts
Per portion