Ingredients
Units Scale
- 4–6 cups fresh pumpkin, cut in chunks
- 1 onion, rough chopped (about 1–1.5 c)
- 1 leek, rough chopped (about 1–1.5 c)
- 1 shallot, rough chopped (about 1/4 c)
- 1 apple, rough chopped (about 1 c)
- 2–3 Tbsp. olive oil
- 1 tsp. Celtic sea salt
- 1 can full fat coconut milk
- 3 cups broth, chicken or vegetable
Instructions
- Clean, remove seeds, and chunk pumpkin
- Prep all other ingredients
- Roast pumpkin (and carrots if using), in a preheated 350° oven cook 45 minutes until
fork tender remove from oven and set aside - In an 8-quart stock pot, heat oil and add onion, leek and shallot
- Once onion, leek and shallots have started to caramelize about 10 minutes, add diced
apples and continue to caramelize the ingredients - Once pumpkin is done, add to rest of ingredients in the pot, and stir
- Season with salt
- Add 3 cups stock and coconut milk
- Bring to a boil and let simmer for 10 minutes
- Carefully add old ingredients into a blender or use a hand immersion blender to purée
Variations
- Add 1-2 carrots, rough chunks
- Add fresh or dried herbs and spices; turmeric, Garam masala, thyme, marjoram or sage
- Garnish with a swirl of olive oil and fresh herbs