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Roasted Pumpkin Soup

Ingredients

  • 1 small Sugar Pie Pumpkin baked, remove seeds (set aside for roasting)
  • 2 carrots peeled and chopped
  • 3 celery stalks, chopped
  • 1 cup yellow onion chopped
  • 1 cup leek chopped
  • 3 clove garlic minced
  • 2 tsp extra virgin olive oil
  • 2 cups veggie stock
  • 1/2 cup full fat coconut milk
  • 1 1/2 tsp sea salt
  • black pepper to taste
  • 1/2 tsp cinnamon
  • 1 tsp fresh sage or thyme plus extra for garnish

Instructions

Roasted Pumpkin Soup

  1. Preheat oven to 400 degrees.

  2. Cut pumpkin in half, drizzle with olive oil and toss with salt, then place on a baking sheet face down. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 40 minutes. Let cool enough to remove skins.

  3. Meanwhile, while pumpkin is baking: Heat olive oil in a large saucepan over medium heat and sauté onion, celery and leek until tender, 6-8 minutes. Add garlic and continue to sauté until fragrant, about one more minute. Add veggie stock, carrot and spices and bring to a simmer. Once pumpkin skins have been removed, add to saucepan.

  4. Either using a high speed blender or immersion blender puree soup. Return to saucepan and stir in the coconut milk. Season to taste and serve immediately.
  5. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

  6. Garnish with toasted pumpkin seeds, fresh thyme or sage, a dollop of fresh sour cream. (vegan of course)

Roasted Pumpkin Seeds

  1. Reduce oven temp to 325 degrees F (150 degrees C).

  2. Toss seeds in a bowl with the olive oil, salt and pepper. Spread the seeds in a single layer on a baking sheet and bake for about 30 minutes or until golden brown; stir occasionally. Serve with soup immediately.