CLASSIC CREAMY PUMPKIN SOUP

CLASSIC CREAMY PUMPKIN SOUP

I N G R E D I E N T S

• 1/2 yellow onion, diced

• 1 CLOVE garlic

• 1 Hungarian pepper, diced

• 1 eggplant, chopped into bite sized pieces

• 1/2 POUND mushrooms of choice optional

• 1 lb tomatoes, chopped into bite sized pieces

• 2 TBSP herbs of choice we used basil and thyme

• Olive oil

• Salt and pepper

PROCESS

1. Preheat the oven to 400 degrees F. Cut the red kuri squash in half and scrape out the seeds (these can be saved and toasted like pumpkin seeds). Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast for roughly 20 minutes until the flesh is soft and can be poked into with a fork. Remove and let cool.

2. Meanwhile, in a large soup pot sautee the onions with a splash of olive oil until translucent. Add the garlic and spices and sauté for another minute. Add the coconut milk.

3. Remove the skins of the red kuri squash and add chunks of the squash into the pot.

4. Using an immersion blender or upright blender, pulse the mixture until smooth and creamy. Place back on the stove and add salt and pepper to taste. Enjoy hot with a drizzle of coconut milk or a sprinkle of pepitas!