Super Simple Velvety Pumpkin Soup

So far this year it's been a warmer winter in Portland. But who says it has to be snowy to set a cozy table?

This velvety pumpkin soup with pan-fried sage, toasted pumpkin seeds and a touch of coconut cream was scoopable to the last drop!

Pumpkin Soup can be a great option all year round. After Halloween carvings, the puree can be saved in the freezer for 9 to 14 months.

Super Simple Velvety Pumpkin Soup

• Saute for 3-5 min: Oil (I use Safflower), 2 1/4 cups of pumpkin puree, 2 diced shallots, 3 garlic cloves, 2 tbsp of maple syrup, a pinch of cinnamon and nutmeg.
  
  
• Simmer for 3-5 min: Add 2 cups of veggie stock, 1 cup of coconut milk and salt and pepper to taste. If you have a spicy tooth, add a pinch of cayenne pepper.
  
  
• Then blend it up and serve it up with pan-fried sage, toasted pumpkin seeds and a dollop of coconut cream.

 

Served in a Dual Color Sky Grey Channel Bowl 

Photo by: Ellie Baygulov