Spicy Pumpkin Soup Ingredients...
1 Large Sugar Pumpkin, Olive Oil, 1 Onion, 1 Whole Garlic, 2 Jalapenos, Red Pepper Flakes, Smoked Paprika, Salt, Pepper, Coriander, Vegetable Broth, Heavy Cream
Preheat your oven to 400°F (200°C). Wash a whole sugar pumpkin, cut it in half, scoop out the seeds and stringy pulp, and place the halves cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes, or until the flesh is tender, then let it cool slightly before scooping the flesh from the skin. In a large pot, heat a little olive oil over medium heat and sautรฉ a chopped onion until softened, then add minced garlic and seasonings. Stir for about a minute until fragrant, then add the roasted pumpkin flesh and 4 cups of vegetable broth. Simmer for 10–15 minutes, blend the soup until smooth with an immersion blender or countertop blender, and stir in 1/2 cup of coconut milk if desired for extra creaminess. Season with salt, black pepper, then serve hot with crusty bread or toasted pumpkin seeds.
.gif)
