Are you tired of all the pumpkin recipes yet? It seems everywhere you look someone has yet another pumpkin recipe. But this one cannot be overlooked! It’s so good and so easy! It’s nutty, spicy, delicious and good for you!
- 1 pie pumpkin
- 1/2 cup diced red onion
- 1 tablespoon coconut oil
- 1 jar roasted red pepper
- 1 1/2 cups chicken broth
- 1/2 coconut milk
- 1 cup cashew butter
- 1/2 tsp tumeric
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 garlic cloves or 2 tablespoons minced
To make this soup you’ll need to roast a small pie pumpkin. I like to cut it in half, scoop out the seeds, add salt and pepper and pop in the oven at 350 degrees for about an hour. I like o save the seeds and roast them for garnishes or quick snacks. You can also do this the easy way and use canned pumpkin but there is something so soulful about roasting one.
Meanwhile in a large pot sauté the onions in the coconut oil until tender. When the pumpkin is fully cooked and soft, allow it to cool enough to handle and then scoop out that delicious flesh. Add the pumpkin and the rest of the ingredients to the pot.
Let this simmer for at least 30 minutes. I actually love the smell and allow it to simmer sometimes for an hour or more, stirring for often.
Using an immersion hand blender, blend until velvety smooth. You can also add to a large blender but be mindful hot liquids and some blenders don’t like each other.
You can top this soup with roasted pumpkin seeds or not!