It’s soup season! Who’s excited? THIS GIRL!! I love myself a heaping salad, but when the temperature drops and there’s soup simmering... there is nothing more comforting!!
INGREDIENTS:
- 6 cups of peeled, cubed pumpkin
- 6 cups of peeled, cubed butternut squash
- 3 cloves of crushed garlic
- 1 medium onion
- 16 oz of vegetable stock
- 2 cups of water
- 1 tablespoon coconut oil
- 1 1/2 teaspoon sea salt (more of less to taste)
- 1/4 teaspoon pepper
- 1 tablespoon curry (more or less to taste)
- coconut milk and pepitas to garnish
Ingredients:
- Halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes and set aside.
- Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic. Add curry (start with 1/2 tablespoon and add more as it cooks and you can adjust to your preference). Cook for an additional minute.
- Add pumpkin, squash, vegetable stock, 2 cups of water, salt and pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash and pumpkin are easily pierced with a fork.
- Let cool enough to transfer to a blender and puree. Adjust salt and curry after blending. Serve hot with a goood swirl of coconut milk and a sprinkling of pumpkin seeds.
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