Along with this beautiful autumn weather we get pumpkins popping up everywhere and pumpkin spiced food, drinks and desserts around every corner of town it seems.  Not that I’m complaining, as this is my favorite season of the year… food and all.  This soup is just one of the many pumpkin recipes I look forward to enjoying this time of the year.  It is also vegan, dairy free, and just the thing to warm you up on a chili day.

RECIPE:

4 Tbsp Coconut Oil

2 Yellow Onions

2 cloves of Garlic

6 Cups of Pumpkin Puree (1 Large Pumpkin or 2 Medium sized)

4 1/2 Cups of Veggie Broth (1 Liter carton)

2 Cups of Coconut Cream (1 can)

1/4 Cup of Honey

1 tsp Sea Salt

Curry Spice (1 tsp Coriander, 1 tsp Turmeric, 1/2 tsp Cumin, 1/4 tsp Cayenne)

 

DIRECTIONS:

Roast Pumpkin in the oven for aprox 45 minutes until soft.  Scrape out the seeds and toast them in the oven with sea salt.  Scoop out the pumpkin flesh and puree in a food processor.

Chop the onions and garlic and saute them in the coconut oil until soft.  Add the honey to the pot and heat it up until it is soft and smooth.

Add all the rest of the ingredients together and blend them in a blender.  You will probably have to blend in 2 or 3 different batches.

Transfer the blended ingredients to a stove pot and heat to desired eating temperature.

Garnish with toasted pumpkin seeds.

If you want to go all out and you have some smaller pumpkins laying around you can cut the tops off of them and scrape out the strings and seeds to use them as cute little insulated bowls.