Creamy Pumpkin Cauli Coconut Soup Food

CREAMY PUMPKIN COCONUT SOUP

Steps:

• Add the shallot, garlic, ginger and olive oil to a small food processor, and process for 10 seconds or until well minced. ( you can also grade the ingredients directly into the pot if you don't have a food processor).
• Transfer to a medium-sized pot and sautée for 30 seconds to 1 minute, on medium-high heat.
• Add the pumpkin pure, veggie broth, coconut milk, maple syrup, salt and pepper. Whisk until well combined.
• Bring to a boil and simmer for 5 to 8 minutes. Serve with toasted pumpkin seeds, dusting of cayenne pepper and a drizzle of coconut.

CREAMY PUMPKIN-CAULI-COCONUT SOUP

Steps:

• Directions Wash and prepare, chop and slice vegetables. Heat oil in large pot and sauté over a low to medium heat the leek, turmeric and garlic until onions are translucent. Add in the pumpkin and cauliflower and stir for a few minutes. Add the coconut milk and stir for 1 minute then add the stock and season to taste and bring to the boil then turn down the heat and simmer for 15 minutes or until the vegetables are soft. Add more stock if needed. Once cooked, use a stick blender and blend the soup to form a smoother texture or leave a little chunky. You can also use a normal blender or chop vegetables into bite size pieces and leave chunky. Add in a little coconut milk or yogurt and serve immediately.Note: This soup will freeze easily and will store in the fridge for up to 3 days.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

CREAMY PUMPKIN SOUP

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.