gf, df, veg, vegan
Fall food is the best! As the weather starts cooling off, there are so many warming, spiced dishes to enjoy. We make SO many different pumpkin recipes - but this is one of our favorites. It's fresh, sweetly spicy, and coconut creamy. And actually? It's even better with butternut squash. Your choice!
- 2-3 tbs coconut oil
- 1/2 onion, chopped
- 1 stalk of celery, chopped
- 2-3 carrots, chopped
- 1 tsp tumeric
- 1 tsp curry powder
- 1 tsp dried ginger
- 1/2 tsp cinnamon
- 1/4 tsp coriander
- 1/4 tsp red pepper flakes (omit if you like)
- 1/4 tsp cayenne (omit if you like)
- 3 cups veggie stock
- few pieces Astragalus root (optional*)
- 1-2 sugar pie pumpkins, depending on size, OR 1 medium butternut (cut in half, roast at 400 until soft)
- 1 can of coconut milk (full fat version, skip the liquid if you're able to, it's better with just the solid part!)
- salt/pepper to taste
Heat coconut oil, add onions, celery and carrots and cook for several minutes until onions softened. Add spices and mix well. Add stock, heat to boil and then simmer for 20-30 minutes. Puree using either immersion blender or in a blender (cool and work in small batches if using this method). Return to soup pot, reheat. Add coconut milk and salt/pepper to taste.
*Astragalus root - I use this in many of my recipes in the fall/winter. It is an herb with immunity boosting properties, and is great for keeping away wintertime illness. To use, place root slices in soup mixture while simmering and remove before consuming. There is no change in flavor. I buy our (organic!) spices, herbs and other supplies at Mountain Rose Herbs.