Vegan Pumpkin Soup
I love this soup so much because it’s sweet AND healthy.
so let’s get started
what you’ll need:
5 cups of jamaican pumpkin cleaned and cubed.
2 Organic Honey crisp apples peeled, cored and cubed
3 organic carrots peeled and cut into pieces
1 tsp curry powder
1 tsp cinnamon
1/4 cup freshly squeezed orange juice*
4-5 cups vegetable broth
1 tbsp olive oil
2 tablespoons coconut sugar
1/2 cup coconut milk the one from the can
salt and pepper
pumpkin seeds for garnish*
okay once you have all your ingredients
Preheat oven to 400 degrees
Combine Jamaican Pumpkin, apples and carrots and toss them with olive oil in an oven safe pan.
Spinkle salt, pepper and coconut sugar on them and bake for 15-20 minutes until soft and lightly caramelized.
transfer to a medium sized pot and add vegetable broth, curry, cinnamon, honey and orange juice. Simmer for 20 minutes.
Add contents to a food processor and puree until completely smooth.
Serve in bowls, add a spoonful of coconut cream. (you can use the back of the soon to make a swirly swirl.
Garnish with pumpkin seeds!
Because this is a seasonal soup, but you can crave it all year long - you can substitute the Jamaican pumpkin with butternut squash!
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