It’s that time of year where I bombard you with pumpkin recipes. I hope you don’t mind, but this is my favourite time of year! We have already set up our halloween decorations and can’t wait until we can dress up! The cooler temperatures calls for a nice warm bowl of soup!
This is a potage- a thick cream soup, which will make you feel more satisfied with every spoonful. Ultimately, you can replace the pumpkin with red kuru squash if you prefer.
- 1 1/2 cups cooked sugar pumpkin, mashed
- 2 cups vegetable broth
- 1/2 cup coconut cream*
- 3 cloves garlic, roasted at 350F for 10 minutes
- fresh thyme and rosemary infused in oil**
- salt and pepper
- 2 tablespoons coconut or avocado oil
- parsley, for garnish
- Cook sugar pumpkin- cut in half, lay cut side down in water in a pan for 30-45 minutes at 375F.
- Once pumpkin is cooked, gather 1 1/2 cups and put in a food processor/powerful blender with vegetable broth, coconut cream roasted garlic, and infused oil**.
- Add salt and pepper to taste. Garnish with parsley. Serve.
*You can purchase coconut cream at your natural foods store or you can use coconut cream from a can of full fat coconut milk. Refrigerate a coconut milk can for at least 6 hours (try and prevent from shaking can), pour out the coconut water (save it for a smoothie or drink as is) and use the remaining coconut cream, it should be solidified. I like Thai Kitchen Organic coconut milk.
**Infused oil: pour 2 tablespoons oil into a sauce pan, add fresh herbs and stir in oil on medium heat for 5 minutes, drain oil and compost herbs. The essential oils from the herbs will infuse the oil and give the potage an abundance of flavour.