Pumpkin Soup with Yacon Syrup
Pumpkin Soup with Yacon Syrup
Ingredients
- 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
Instructions
- 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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