Creamy Pumpkin Soup With Turmeric and Sage
Easy homemade pumpkin soup with herbs
Ingredients
- 3 lb Pie pumpkin Strings and seeds removed. I recommend tan pumpkins if you can find them.
- 1 T Ghee or EVOO
- 3 cups broth or stock bone broth, chicken stock, vegetable broth
- 1 med sweet onion chopped
- 3 cloves garlic minced or chopped
- 1 T sage leaves dried or fresh, chopped
- 1 sprig thyme leaves no stems
- 1 T turmeric
- 1 t sea salt
- 1/2 t black pepper
- 1 cup coconut creme
Instructions
- Heat oven to 400F. Depending on size of pumpkin, cut into two or four pieces.
- Place pumpkin pieces cut side down onto shallow baking sheet lined with parchment paper.
- Roast pumpkin for 40-50 minutes or until texture is soft.
- Allow pumpkin to cool enough to be easily handled.
- Melt ghee in stock pot. Add onions and sauté for 5 minutes or until onions are translucent. Add garlic, turmeric, sage and thyme and sauté for another 3 minutes while stirring.
- Scoop out pumpkin flesh and add to stockpot with onions, garlic and herbs. Add stock or broth and 1/2 cup coconut creme. Salt and pepper to taste.
- Blend with an immersion blender until smooth.
- Serve in ceramic bowls. Drizzle with reserved coconut creme, sprinkle with dried or fresh sage.
Notes
Roast the pumpkin seeds that were removed in step 1. About 15 minutes at 350. Sprinkle with sea salt and garnish this dish with them. More details on the best pumpkins for cooking: Long Island Cheese pumpkin Long Island Cheese pumpkin project
