Adapted from the recipe by Dana Schultz, www.minimalistbaker.com.
As the author wrote about this recipe, “Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast.”
START TO FINISH: 1 hour 15 minutes
2 sugar pumpkins (2¼ cups pumpkin puree)
1 tablespoon olive oil
2 shallots, diced
2 cloves garlic, minced
2 vegetable or chicken broth
1 cup light coconut milk
2 tablespoons real maple syrup
½ teaspoon pumpkin pie spice mix
Salt and pepper, to taste
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Cut off the tops of the sugar pumpkins and then halve them. Scrape out seeds and strings.
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat, add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Carefully transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
- Continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed.
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