It’s that time of year and pumpkins are being sold at the farmer’s market – fall is here! Below is one of my favorite soups adapted from ‘Superfood Cuisine’ – its yummy and totally energizing. Enjoy….
ROASTED PUMPKIN SOUP (with Super Food Maca)
· 1 Tbs coconut oil
· 1 cup sweet yellow onion, diced (about ½ medium onion)
· 2 large cloves garlic, minced
· 3 cups roasted sugar pie pumpkin, chopped into 1-inch chunks
· 1 ½ tsp smoked paprika (or regular paprika)
· ½ tsp sea salt
· 2 cups light coconut milk
· ½ cup pineapple juice
· 1 Tbs yacon syrup, plus extra serving
· 1 Tbs maca powder
· freshly ground black pepper to taste
Warm the coconut oil in a large pot over medium heat. Add the onions and garlic and cook for 4-5 minutes, or until onions begin to turn translucent. Add the pumpkin, paprika, and sea salt, and cook for a couple minutes longer, stirring constantly. Pour in the coconut milk, pineapple juice, and 1 Tbs yacon syrup. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 15 minutes or until vegetables are soft.
Transfer to a blender and add the maca powder. Puree the soup until smooth, then taste and adjust seasonings if desired. To serve, ladle soup into a serving bowl, drizzle with yacon syrup, and top with generously with freshly cracked black pepper.
How to Roast a Pumpkin
Cut the pumpkin in half and remove the seeds and stringy matter. Place the pumpkin, flesh side up, on a baking sheet lined with parchment paper, and season with a couple pinches of sea salt & black pepper. Rub in 1/2 Tbs of coconut oil on each pumpkin half, then flip the halves over to sit flesh-side down on the pan. Place in the oven & roast until the skin has begun to brown and the flesh is tender, about 50 minutes.
Remove from the oven and let cool. When cool enough to handle, use a spoon to scoop out the flesh for use and discard the skin.
Thank you Julie Morris!