Pumpkin Soup with Yacon Syrup

Pumpkin Soup with Yacon Syrup

Pumpkin Soup with Yacon Syrup

Servings 3


  • 4 tbsp olive oil
  • 2 small pie pumpkins
  • 1 large white onion, chopped
  • 3 garlic cloves, pressed or minced
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/8 tsp cloves
  • 1 tsp curry powder
  • 1 tbsp smoked paprika
  • 1 pinch freshly ground black pepper
  • 4 cups vegetable broth
  • 1/2 cup coconut cream
  • 2 tbsp Yacon Syrup


  • Preheat the oven to 425 F and line a baking sheet with aluminum foil.
  • Carefully cut the top and bottom parts of the pumpkins and scoop out the seeds.
  • Rub 1 tablespoon olive oil over the flesh of the pumpkins and place them onto the baking sheet. 
  • Roast for 30 minutes or longer, until the orange flesh is soft. Set aside to cool for a few minutes.
  • Heat the remaining olive oil in a large pan (medium heat). Once the oil is shimmering, add onion, garlic, and salt to the skillet. Cook, stirring occasionally until translucent (about 6-8 minutes).
  • To the large pot scoop the pumpkin flesh, onion-garlic mixture and add all of the spices. Pour in the vegetable broth. Bring it to a boil, then let it simmer for about 15 minutes.
  • Once the pumpkin mixture is done cooking, stir in the coconut cream.
  • Remove the soup from heat and let it cool slightly.
  • Add Yacon Syrup. 
  • Transfer the contents of the pot to a standing blender and blend until smooth and creamy. Work in batches trying to not overfill your blender. 
  • Ladle the soup to your "pumpkin bowls”.
  • Top it with a spoonful of coconut cream or add more Yacon syrup if you’d like. Enjoy with corn bread.

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