It's pumpkin season and the Coco-Ginger Carrots Pumpkin Soup is a must on your Fall's menu. Creamy, smooth, and sweet spicy, this cold fight soup will warm up your stomach and soul.
Coco-Ginger Carrots Pumpkin Soup
Ingredients
- 1 small whole pumpkin
- 1 small onion
- 1 clove of garlic
- 2 cups of vegetable stock
- ½ cup of coconut milk
- 1tbsp. extra virgin coconut oil
- ½ tsp. shredded ginger
- 2 organic carrots peeled
- Salt, pepper, dash of nutmeg
Instructions
- Cut pumpkin in 2 halves; remove seeds and place in a pre-heat over (350F) for about 50min.
- When pumpkin is ready and super soft, take it out from the oven, and scoop out pumpkin "meat". Set on the side.
- In the meantime, cut carrots in big pieces.
- Combine carts and pumpkin puree in a food processor and mix until a very smooth texture. Set on the side.
- On a lower heat, put vegetable stock in a saucepan and heat it until it's boiled.
- Add carrots/pumpkin puree and stir. Then, add the rest of the ingredients and continue stirring.
- Keep it on a heat and stir another 15min. Soup is ready.
- Garnish soup with parsley, pumpkin seeds or vegan heavy cream or yogurt.
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