When it's chilly out and the leaves are falling, all my sister and I want is a warming of soup. This autumn-inspired creamy pumpkin soup has become our go-to dinner during this chilly month. It's warming, light, comforting, and full of deliciousness. Perfect for a fall evening, a rainy day, or when you're craving a cozy a bowl of nourishment.
Cook time: 1 hour Serves: 6-7
2 cans pureed pumpkin
1 cup vegetable broth
2 cup coconut milk
1/2 cup yellow onion, chopped
3 garlic cloves, chopped
1 tsp cinnamon
2 tsp ginger powder
1/4 tsp nutmeg
1 tsp sea salt
1/2 tsp garlic powder
Pinch of turmeric
Pinch of black pepper
For roasted veggies:
1 can chicpkeas
2 cups brussel sprouts, cut in half
Olive oil (optional)
1. Preheat oven to 400. Wash chickpeas, pat try with a towel and sprinkle them in olive oil, sea salt, and curry spice. Next, wash and chop brussel sprouts longways, then mix in olive oil and sea salt.
2. Line a baking tray with parchment paper and spread out chickpeas and brussesl. Cook for 20-25 minutes until the brussels are browned on the edges and the chickpeas split and remove them from oven.
3. In the meantime, start the soup. Heat a few tablespoons of water in a pot and add in onion and garlic over medium heat. Stir for about 5 minutes until browned and translucent.
4. Stir in pumpkin, vegetable broth, coconut milk and mix until combined.
5. Next, add in spices and salt, stir, and let the soup simmer for about 15-20 minutes. Once it's done cooking, serve the soup into bowls and garnish with the roasted chickpeas and brussels. We also chose to add a dash of chia seeds, hemp seeds, cracked black pepper, and fresh kale.
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