Creamy Vegan Pumpkin Soup
Halloween has come and gone, but if you’re anything like me, you’ve bought those decorative little pumpkins at your local supermarket. (Me, I keep them in the house through Thanksgiving.) Not only do they make for lovely fall decorations, pumpkins are what I like to call a “pretty food.” There are so many beauty benefits to pumpkins: they promote healthy hair and nails, help us sleep more soundly, improve our skin’s elasticity, and reduce wrinkles. Hooray!
So, instead of throwing them out, once they’ve served their decorative purpose, why not cook them so they can do your insides some good? There are many ways to enjoy them, but let’s start with this delicious, healthy, roasted pumpkin soup. By the way, for those of you who don’t haven’t bought these Halloween and Thanksgiving decorations, you can also make this recipe using pumpkin purée
4- 5 small sugar pumpkins (or 8 cups pumpkin purée)
8 cloves garlic
2 medium-sized white onions
1 can organic coconut milk
1 tablespoon chopped fresh rosemary
8 cups low sodium vegetable stock (2 boxes)
Extra Virgin Olive Oil
Salt and pepper to taste
*Cut pumpkins into chunks, removing the seeds and membrane, but leaving the rind.
*Place on a baking sheet, rind down, drizzle with olive oil and roast at 400 degrees until tender.
*Chop onions into large chunks. Place single layer on baking sheet with garlic.
*Drizzle onion and garlic with olive oil and roast until tender.
*Scoop roasted pumpkin out of the rind and place in measuring bowl.
(You want approximately 8 cups of roasted pumpkin or 8 cups of pumpkin purée.)
*Place all ingredients in a large soup pot and bring to a boil and simmer 10 minutes.
*Turn off the heat, and blend using an immersion blender in the pot, or remove from pot in batches and blend in a blender or food processor until smooth.
*Garnish with toasted pumpkin seeds and cilantro (if desired)
So there you have it! A creamy, delicious pumpkin soup that is not only healthy, it will make your skin look better! Hooray!