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Here’s the recipe:
Roast Pumpkins: I use pie or sugar pumpkins you can find in your grocery store during the fall. I avoid the big carving pumpkin when roasting (although I don’t think there is an official rule that says you can’t use them). Pie pumpkins, I find, are denser and have more flesh (That sounds a little creepy).
-Slice up into quarters
-Scoop out the seeds and gloop
-Place on baking sheet at 350 for about 45 minutes
(You should be able to easily squish it with a fork)
-Peel off the skin: The skin should come off easily.
MAKING THE SOUP:
2 TBSP Coconut oil
1 yellow onion
2 tsp minced garlic
4 cups veggie stock
4 cups pumpkin puree
1 tsp curry powder
1 tsp salt (more to taste)
1/4 tsp ground ginger or 1 TBSP fresh ginger
1 cup coconut milk
-Melt the coconut oil in pan.
-Add yellow onion until translucent
-Add garlic, cook for additional minute
-Add veggie broth, heat well
-Add curry powder
– Add ginger
-Add to immersion blender or food processor
-Add coconut milk as you blend
Should still be warm to serve. You could garnish with goat cheese or pumpkin seeds or anything!