Yay for soup season!
The following recipe is adapted from Cookie and Kate.
- 2 tablespoons coconut oil
- Homemade puree from 1 pie pumpkin OR about 25 oz canned pumpkin puree
- 1 large yellow onion, chopped
- 5 garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash cayenne pepper (optional)
- Dash black pepper
- 4 cups chicken broth (I recommend homemade or Bonafide brand; can also use vegetable broth)
- ½ cup full fat coconut milk
- 2 tablespoons maple syrup or honey (leave honey out if you have a baby…mine loved this recipe!!)
- ¼ cup pepitas (roasting makes it even tastier!)
- ¼ cup chopped green onions
- Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add the pumpkin flesh/puree, cinnamon, nutmeg, cloves, cayenne pepper and a dash of black pepper. Add the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool a bit. You can use an emulsion blender to blend in the pot. I used my Vitamix, working in batches to transfer the contents.
- Taste and adjust if necessary (You may want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle soup into individual bowls. Sprinkle pepitas and green onions over the soup and serve. Let leftover soup cool completely before refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months. I froze a few small jars to give to my baby in the coming weeks.