It’s fall and that means it’s pumpkin time! I’m still new to the roasting pumpkin game. I’m so used to buying pureed pumpkin in a can, but roasting your own is easy, not very time-consuming, and so much healthier than the processed can crap. This soup is like dessert. It’s really rich due to the coconut milk and spices. Try it out and let me know what you think!
*Ingredients*
- 1 cup peeled and diced apple (I used 1 medium apple)
- 1/4 cup diced red onion
- 1 cup roasted and then mashed pumpkin (your pumpkin may look like puree or thick like mashed potatoes depending on your pumpkin. I’ve heard home grown pumpkins often contain more water)
- 1 clove of garlic
- 1 tsp nutmeg
- 1-cup coconut milk
- 1/8 tsp ground cloves
- 1 cup chicken or veggie stock
- 1/2 tsp cinnamon
- 3-4 Tb. honey (adjust the ratio to your taste)
- 1/2 tsp ground ginger
*Method*
Step 1: Put the pumpkin in a medium sized bowl. Add the spices and pulse with a stick blender.
Step 2: Incorporate the chicken stock. Then add the coconut milk and fully incorporate.
Step 3: Add the remaining ingredients and heat either in the microwave or bring to a simmer.
Step 4: Pour into bowls and sprinkle parsley on top. Yum!
Makes 4 small servings.
Whole30 Rebel 