I’M FALL-ING FOR YOU…
NOW that the leaves are turning and there’s a little SNAP in the air, it’s time to think about “warming” foods rather than those icy little smoothies we were whipping up all. summer. long.
This won’t be a shock to anyone but, especially in October, but how about a Pumpkin Soup that is full of fiber, omega-3’s, healthy fats (yes, they are a real thing!), and immune boosting superfoods (something we can ALL use these days, right?).
- ½ Tbsp. olive oil
- 1 sweet onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1 head cauliflower, florets diced (about 5 cups of florets total)
- 4 cups vegetable broth or chicken broth
- 1 (15 ounce) can unsweetened pumpkin puree (about 1.75 cups total)
- 1 tablespoon maple syrup (or brown sugar) (or for a slightly sweeter soup, use 2 tablespoons of maple syrup or brown sugar)
- 1 tsp. salt, to taste
- 1/2 cup full-fat canned coconut milk (or substitute with heavy cream)
- Optional garnish: sliced green onions, chives, or sour cream
- Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.
- Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.
- Stir in maple syrup, salt and coconut milk.
- Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!
It’s soooo smooth and warming! Thanks seasoned mom!