It’s that time of year and pumpkins are being sold at the farmer’s market – fall is here! Below is one of my favorite soups adapted from ‘Superfood Cuisine’ – its yummy and totally energizing. Enjoy….
ROASTED PUMPKIN SOUP (with Super Food Maca)
· 1 Tbs coconut oil
· 1 cup sweet yellow onion, diced (about ½ medium onion)
· 2 large cloves garlic, minced
· 3 cups roasted sugar pie pumpkin, chopped into 1-inch chunks
· 1 ½ tsp smoked paprika (or regular paprika)
· ½ tsp sea salt
· 2 cups light coconut milk
· ½ cup pineapple juice
· 1 Tbs yacon syrup, plus extra serving
· 1 Tbs maca powder
· freshly ground black pepper to taste
Warm the coconut oil in a large pot over medium heat. Add the onions and garlic and cook for 4-5 minutes, or until onions begin to turn translucent. Add the pumpkin, paprika, and sea salt, and cook for a couple minutes longer, stirring constantly. Pour in the coconut milk, pineapple juice, and 1 Tbs yacon syrup. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 15 minutes or until vegetables are soft.
Transfer to a blender and add the maca powder. Puree the soup until smooth, then taste and adjust seasonings if desired. To serve, ladle soup into a serving bowl, drizzle with yacon syrup, and top with generously with freshly cracked black pepper.
Cut the pumpkin in half and remove the seeds and stringy matter. Place the pumpkin, flesh side up, on a baking sheet lined with parchment paper, and season with a couple pinches of sea salt & black pepper. Rub in 1/2 Tbs of coconut oil on each pumpkin half, then flip the halves over to sit flesh-side down on the pan. Place in the oven & roast until the skin has begun to brown and the flesh is tender, about 50 minutes.
Remove from the oven and let cool. When cool enough to handle, use a spoon to scoop out the flesh for use and discard the skin.
Thank you Julie Morris!