Soup season is here, and this silky soup will not disappoint. Itβs like a warm blanket that you want to curl under. Itβs super easy to make and so delicious. I hope you get to try it and enjoy.
Ingredients
- 1 pie pumpkin 2 1/2 – 3 1/2 lb
- 1 tbs olive oil
- 1 medium onion chopped
- 4-5 cloves garlic chopped
- 2 tbs olive oil
- 1 inch fresh ginger finely chopped
- 2 springs thyme
- 4-5 sage leaves
- 3-4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/8 tsp nutmeg ground
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Cut the pumpkin in half lengthwise and scoop out the seeds and strings, rub the 1 tbs olive oil inside the pumpkin halves.
- On a parchment lined baking sheet, place the pumpkin face down and bake for 30-40 minutes or until the edges are caramelized.
- Take out from the oven and let cool.
- In a heavy pot heat 2 tbs olive oil and sautΓ© the onions with a dash of salt and pepper, once 1 onion turns translucent add 4-5 cloves of garlic, a 1-inch piece of ginger, 2 sprigs of thyme and sage and sautΓ© 1-2 minutes minutes.
- Add the broth and 1 cup of coconut milk bring to a boil, cover and let simmer for 5-10 minutes.
- Scoop out the roasted pumpkin add it to the broth ( process the soup using a hand held blender or transfer everything to a blender).
- Add the nutmeg and heavy cream let the soup simmer for 2-5 minutes stirring continuously.
- Serve with fried sage, croutons and a dash of heavy cream. Enjoy!
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