Roasted Pumpkin & Turmeric Soup
Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.
Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.
Ingredients:
2 lbs pumpkin
2 yellow onions
3 tbsp olive oil
1 can coconut milk (I like full fat)
1/2-1 cup veggie broth or water
3 tsp salt
black pepper to taste
1 tbsp maple syrup
1 tsp garlic powder
1 tsp onion powder
1/4 cup nutritional year
1/2 tsp crushed red pepper
1 tbsp turmeric powder
Directions:
Preheat oven to 425 degrees
Quarter the pumpkin and scoop out the seeds
Chop your yellow onions into large chunks
Place chopped produce on a baking tray
Drizzle with olive oil and you can salt and pepper at this point
Bake for 30-40 minutes
Let the pumpkin cool enough to remove the skin. I suggest placing it in the fridge for 10-15 minutes
Place the peeled pumpkin and onion in a pot
Add your coconut milk, broth, and remaining remaining ingredients to the pot
Using an immersion blender, blend until very smooth. Add more liquid if you need it! You can also use a standard blender for this step!
Serve with a drizzle of coconut milk and fresh herbs on top. I like to dip some buttered sourdough in there too :)
@earthyjane MAKE THIS NOW BABE🫵🏼🍵✨recipe on my website🫶🏼 #healthyrecipes #cookwithme #nutrition #mealprep #veganrecipes #glutenfreerecipes #vegan #fallrecipes #pumpkinrecipes ♬ original sound - Jane Olivia👩🏼🍳✨🍝🥒🍒🍰