I have been on a soup kick recently. It all started with a cauliflower soup that I made, then before I knew it, I was making a different soup each week. Making home made soups is easy, quick, and thanks to my trusty Vitamix, creamy and delicious.
I never thought I was a pumpkin lover until I made this soup. It came off the top of my head, and I can safely say it is good enough to turn anyone into a pumpkin lover. This soup is filling, comforting, and requires only a few ingredients. Don’t judge a recipe by it’s seemingly simple ingredients though– I’m telling you, this soup is one of my favorites!
- 1 medium sugar pumpkin
- 2 garlic cloves
- 2 cubed potatoes
- 6 cups of vegetable stock
- 1/4 teaspoon of cinnamon
- 1/4 cup of coconut milk (the kind you get in a can)
- Extra virgin olive oil
- Preheat oven to 350*.
- Peel the pumpkin skin (I recommend these amazing Titan peelers to easy remove the skins of squashes). Cut the pumpkin in half. Remove seeds and innards.
- In a small bowl, mix together extra virgin olive oil, garlic, and a little bit of salt. Rub over the inside of the pumpkin.
- Place the pumpkin face down on a cookie sheet, and in the oven for approximately 50 minutes to an hour.
- When the hour is almost up, in a sauce pan, sauté extra virgin olive oil and garlic. Add the potatoes, vegetable stock, cinnamon, pumpkin (I chopped it into pieces right after I took it out of the oven.) and coconut milk.
- Cook for 5-10 minutes to let the flavors combine, then blend in the Vitamix until you have a creamy and smooth consistency.