Pumpkin. Spicy. Warm. This comforting soup is exactly what you need for chilly, fall weather. I make big batches to store in the fridge/freezer so I can warm up some soup after I come home from a cold, rainy day. Light some candles. Turn on Christmas lights. Enter jazz music. I’ve got myself a date! Mmm… Perfect. The nice thing about an inanimate date is that it doesn’t talk back to you. And after some days, that’s exactly what you need. Can I get an “amen”?
Besides being the perfect accompaniment for an evening home alone, this pumpkin soup is packed with nutrition. It is very low in calories (hurray!), and contains vitamins A (bone health), E (skin & eyes), C (immune system), and B (energy).
- 1½ cups of cooked pumpkin (canned or fresh)
- 3 cups of vegetable broth
- 1 medium-large carrot, diced
- 1 white onion, diced
- 1 teaspoon red pepper flakes (optional; omit if you can't tolerate spicy food)
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon ginger
- 2 cloves garlic, minced
- Coconut oil*
- Salt and pepper, to taste
- In a large stock pot, sauté onion and garlic in a little oil about 3-4 minutes.
- Add in the carrots and sauté for another 5 minutes or so. Add pumpkin puree, spices, and vegetable broth; stir to mix.
- Cover and simmer on medium heat for about 20-30 minutes, until carrots are completely cooked through.
- Use an immersion blender (or transfer to a regular one AFTER SOUP HAS COOLED DOWN COMPLETELY) and puree the soup. Season with salt and pepper and serve.
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