Cinnamon Nutmeg Pumpkin Soup
Ingredients
- 1 small roasted pumpkin ~2½ cups
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 T olive oil
- 3 c vegetable broth
- 1 can coconut milk
- ½ t nutmeg
- ½ t cinnamon
- ½ t salt
- ½ t pepper
Directions
- Roast pumpkin for 45 minutes at 350 F.
- Mince garlic and chop onions, let rest at least 10 min.
- Scoop pumpkin after it has cooled.
- Sauté oil, onions, garlic.
- Add all remaining ingredients.
- Simmer to incorporate flavors.
- Let cool then blend until smooth.
- Return soup to the pot and heat to desired temperature.
My favorite thing about this recipe is that the first time I made it, I used a pumpkin I grew—from seed to table. 🌱 🍽
Pleased as Peaches 