#soup #fallrecipe #pumpkin #pumpkinsoup #vegan #easyrecipe #kksfitkitchen #inthekitchenwithkk #simplecookingforvitality
This is a winner all around - filled with high energy coconut milk instead of heavy cream and real roasted pumpkin - simple ingredients that ROCK!!
Ingredients
1 Medium Sugar Pumpkin
Virgin Organic Coconut Oil
Sea Salt
1 small organic Yellow Onion, Chopped
2 Garlic Cloves, Minced
1/4 teaspoon White Pepper
1/3 cup White Wine - I used La Crema Chardonnay
1 1/2 cup Organic Chicken Stock or Veggie Broth
1/2 Cup Heavy Coconut Milk (found in the Baking section)
Preheat oven to 400 degrees cut the pumpkin in half, scoop out the seeds etc
place on a parchment paper lined baking sheet - grease with coconut oil and salt with sea salt - I cover with a little more parchment then tent with foil.
bake 45 minutes until fork tender.
go for a walk while the pumpkin is baking!!
in a Dutch Oven - add 1 t coconut oil and cook onion until lightly translucent and fragrant add the garlic and the white pepper continue to cook on medium heat for another 3-5 minutes - the kitchen will now smell amazing!!
add the white wine and let it evaporate a few minutes.
CHECK the pumpkin!! - scoop pout the flesh and add to the mixture with the broth. cook for 15 minutes on medium to medium low covered stirring a couple times.
remove from heat add the coconut cream and whip with immersion blender and we are ready!!!
top with pumpkin seeds (pepitas) and a sprinkle of cayenne pepper.
enjoy!!!
Check out my website for more recipes, my cookbook "simple Cooking for Vitality" and more useful information & services
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4 окт 2024
