Happy Sunday #strongbabes !
How goes it?
I heard that this season is going to go on record as the warmest winter Calgary has ever seen. We have only seen a very tiny bit of snow so far, and none in the week to come. But it is still November here, so I have every inclination of eating some of that yummy Novemberish food (think cinnamon, squash, soup, comfort).
So when I had an extra sweet pumpkin on my hands after Halloween I knew I could put it to good use. Plus, I hate wasting food – and that pumpkin was graduating from home decor to edible.
And so this gem was created – warm, rich, Creamy Pumpkin Soup
Ingredients (makes 4-6 servings)
- 1 sweet pumpkin
- 2 potatoes *
- 1 container chicken or vegetable stock *
- 1 can coconut milk
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 1/2 onion, diced
- 2 cloves garlic
- 1 tsp salt
- 2 tsp coconut oil
*I used yellow potatoes and chicken broth for this recipe – substitute with vegetable broth for a vegan option
Directions: Cut the pumpkin into halves (lengthwise) and remove seeds. Layer the inside with 1 tsp coconut oil and roast in the oven face down at 350 for about an hour (or until soft and golden). While cooking the pumpkin, boil potatoes until soft. Once the pumpkin and potato are done, allow them to cool.
When those beauties are cooling, it’s the perfect time to take the other tsp of coconut oil and heat it up in a small pan. Add the diced onion and cook until clear – add the garlic in for the last two minutes.
Put all remaining ingredients as well as the cooked pumpkin, potato, onion, and garlic in a blender. Add the liquid ingredients slowly if you want to control the consistency of your soup.
This soup was awesome to just grab on the go in mason jars and bring it to work, or a quick reheat at home on the stove top.
Do you have a favourite comfort soup?
Until next time!