Grandma's Pumpkin Soup

This roasted pumpkin soup recipe is creamy AND healthy! Roasted pumpkin makes sure that there is maximum flavor. This soup recipe makes for a lovely dish on your holiday dinner table. It's as good a prep dish that go well with sandwiches or salads.

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: 10 ingredient or less, BLW nut-free energy ball, dairy-free, egg-free, elaborate vegan panzanella, fall, gluten-free, grain-free, holiday panzanella, refined sugar-free, sides, soup, soy-free, winter

Servings: 4

Ingredients

2 Hokkaido pumpkins
1 tbsp olive oil
2 medium shallots dices
2 garlic cloves
2 cup vegetable broth
1 cup coconut milk
½ tsp each sea salt, black pepper, ground cinnamon, ground nutmeg, ground sweet paprika, ground cilantro

Instructions

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
With a sharp knife, cut off the tops of the Hokkaido pumpkins and then cut them in halve. With a spoon scrape out all of the seeds and strings.
Brush the flesh with oil and place face down on the baking sheet. Bake for 25-30 minutes or until a fork easily pierces the skin. Remove from the oven and let cool for 10 minutes. Peeling is not necessary.*
To a large saucepan over medium heat add 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 to puree with an immersion blender. Pour mixture back into the saucepan.
Let simmer over medium-low heat for 5-10 minutes. Adjust seasonings to taste. Serve with garlic croutons.

Notes

*Hokkaido pumpkin skin is perfectly edible and does not need to be removed regardless of how you want to prepare it