Pumpkin Soup Recipe from Frutta Si
LaSalle
Locate
FR

Pumpkin Soup Recipe

Cook Time: 45-50 minutes

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Ingredients

  • 2 mini pumpkins (or 2+ cups of pumpkin puree)
  • 3 shallots, diced
  • 3 cloves garlic
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Preparation

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Cut off the tops of the pumpkins, then halve them. Scrape out seeds and strings.

3. Brush the flesh with oil, then place face down on baking sheet. Bake 45-50 minutes, until softened. Remove from oven, let cool, then peel away skin and set aside.

4. Add 1 tbsp olive oil to a pan and heat over medium heat. Add shallots and garlic. Cook 2-3 minutes. Add remaining ingredients, including pumpkin. Simmer.

5. Transfer mixture to a blender and puree. Pour mixture into pot.

6. Cook over medium-low heat for 5-10 minutes. Serve hot!

Mini pumpkins

Shallots

Garlic

Vegetable broth

Coconut milk

Maple syrup

Salt

Peppers

Cinnamon

Nutmeg

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