Fall Pumpkin Coconut Soup

Imagine it’s raining out, a balmy 54 degrees out and you’re feeling like you need a little warm-up. you don’t have plans for dinner yet, but know you want something cozy.

Here you go, the recipe to soothe your bones.

I love pairing this soup with an elevated Grilled Cheese I call: Three-Cheese Toastie (Filled with a Ricotta, Mozzerella, Vermont Sharp Cheddar mixture).

My main attraction to this soup each fall season is the coconut milk. Filled with good fat, it adds a good amount of cream that makes the soup really nice and thick to soothe the soul. I never imagined how easy cooking a pumpkin would be until I sucked it up and tried it.

Not as bad as I imagined!

As far as the toppings with any reicpe—get creative! I’ve listed that you should try topping this creation with sour cream (or greek yogurt) and Roasted Pumpkin Seeds, and Chili Oil. You don’t have to add these—but they taste sooo much better with them, so why skip?

Give this a try and comment below on how it went!

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recipe

Cozy Pumpkin Coconut Soup

• 1 small pumpkin (peeled and cut into 1" pieces)

• 1 sweet potato (medium, peeled and cut into 1" pieces)

• 6 tbsp olive oil (extra-virgin olive oil, divided)

• Salt

• Black Pepper

• ½ tbsp Sage, finely minced (fresh)

• 1 Medium Onion (chopped finely)

• 3 Carrots (medium, chopped finely)

• 3 Garlic Cloves (minced (or use 3 Dorat Brand cubes, frozen))

• 2 Ginger Cubes (Dorat Brand, or 2 in. piece)

• 1 tsp Coriander (ground)

• 1 tsp Paprika

• 1 can Unsweetened Coconut Milk (14 oz)

• 32 oz chicken broth

Toppings

• ¼ cup sour cream or greek yogurt, divided (for topping)

• ¼ cup pumpkin seeds (Roast pumpkin seeds from pumpkin or purchase separately.)

• ¼ tsp chili oil

Roasted Pumpkin Seeds

• ½ tsp cinnamon (for pumpkin seeds)

• 1 tsp garlic salt (for pumpkin seeds)

• 1 tsp sugar (for pumpkin seeds)

• ½ tsp chili powder

instructions

1. Preheat oven to 425°F and prepare a parchment paper lined cookie sheet.

2. In a bowl, toss chopped pumpkin and sweet potato in 1 tbsp of Olive Oil, 1 minced garlic clove, minced sage, salt, and pepper; coat evenly. Spread evenly on on cookie sheet.

3. Roast for 40-45 minutes, stirring at 20 minutes until tender.

4. While the veggies are roasting, heat olive oil over medium heat and add onion. Cook until soft and translucent, about 5 minutes.

5. Add garlic, ginger cubes, coriander, paprika, salt and pepper and cook until tender, about 8 minutes.

6. Pour coconut milk and broth into pot and bring to boil. Reduce heat to low and simmer for 15-20 minutes. Stir often.

7. With 15 minutes left on the veggies, toss pumpkin seeds in cinnamon, sugar, garlic salt & chili powder and lay evenly on parchment paper. Roast for 10-15 minutes, stirring often.

8. Once veggies are tender, add to pot with coconut and broth mixture. Bring to boil and reduce heat to low and simmer for another 30 minutes. Stir often.

9. Transfer to blender in batches and blend until smooth.

10. Serve topped with dollop of sour cream (or greek yogurt) and roasted pumpkin seeds and chili oil.

enjoy!