Pumpkin Soup Topped With Coconut Cream & Pumpkin Seeds

Ingredients

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For The Pumpkin Soup

1 sm whole organic pumpkin
1 tsp sea salt 1 Tbsp organic ghee

1⁄4 tsp black pepper
1 Tbsp extra-virgin olive oil
1 shallot- minced
2c vegetable broth
2 Tbsp maple syrup
1/2c unsweetened coconut milk 1⁄4 tsp ground nutmeg

For Coconut Cream

1/4c coconut milk
1/2 tsp ground cinnamon
1 tsp maple syrup

Instructions

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To Make the Pumpkin Soup

1. Preheat the oven to 300'F

2. Cut pumpkin in 1/2 & scrap out seeds. Brush pumpkin flesh w/ ghee & sprinkle with 1/2 tsp of the salt & the pepper.

3. Place the pumpkin halves, cut side facing down, on a baking sheet & roast for 45 minutes- 1 hour (or until tender).

4. Allow pumpkin to cool slightly. Scoop out the flesh into a bowl & set aside.

5. Heat the olive oil in a Large pot over medium heat. Add the shallot & cook for 5 minutes, until softened.

6. Add with vegetable broth, maple syrup, & pumpkin flesh to the pot & heat until simmering.

7. Mash up any large pumpkin chunks, then transfer the mixture to a blender or food processor & puree until smooth.

8. Return the mixture to the pot & add the coconut milk, nutmeg, & remaining 1/2 tsp salt. Continue to cook until heated through.

To Make the Coconut Cream

1. Whisk the coconut milk with the cinnamon & maple syrup

2. Pour the soup into serving bowls. Swirl in the coconut cream & top with pumpkin seeds

3. Serve & Enjoy!

Health Benefits

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Pumpkin is part of the Winter Squash family. Being rich in vitamin A, antioxidants, vitamin C. Helping to enhance immune system, promote skin health & protect eyesight.

Cinnamon is related to warm spices such as coriander, ginger, turmeric, cardamon. Being used therapeutically as a digestive aid, anti- inflammatory, & loaded with antioxidants.

Coconut milk contains lauric acid, research stating that it can support the immune system.
It also has medium-chain-triglycerides (MCTs) that has been shown to help with weight loss. Offering antimicrobial, anti-inflammatory properties, & considered to be heart-healthy.

Recipe by Vincent Pedre

By Mia Martinek, N.C.