Pumpkin Coconut Soup

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Nothing says Fall like a bowl of warm pumpkin soup! My toddler enjoyed helping me during every step of cooking this pumpkin coconut soup, from scooping the seeds out to eating the finished product. After roasting the pumpkin pieces in the oven, we blended it with coconut milk and vegetable broth. We used the seeds as a topping by roasting them in the oven with some salt and olive oil.

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Pumpkin Coconut Soup Recipe

Ingredients

  • 1/4 cup olive oil
  • 1 medium-sized pumpkin
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 2 cups vegetable broth
  • 1 14 oz can coconut milk
  • 2 tbsp maple syrup
  • 1 tsp allspice
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. Scoop out the seeds from the pumpkin and cut into 4 pieces.
  3. Lay the pumpkin on a baking sheet and coat with olive oil.
  4. Bake for 30 minutes.
  5. Add 1 tbsp olive oil to a pot and sauté the onion and garlic for 7 minutes.
  6. Add the spices, vegetable broth, coconut milk and maple syrup.
  7. Puree the pumpkin flesh (after peeling it) in a Baby Bullet pitcher, then transfer to the soup and stir.

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Makes 6 servings

 

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