Warming Carrot and Pumpkin Soup
This soup is creamy, but vegan friendly, thanks to coconut milk! Ginger adds a subtle, warm spice, and cinnamon accents the sweetness of the carrots and pumpkin. Perfect for chilly fall nights!
INSTRUCTIONS
Slice the stem end off the pumpkin, then cut in half and remove the seeds (save for roasting if desired). Quarter the pumpkin, then place in a large pot with one inch of water in the bottom, and steam until just softened. Remove from heat and set aside until cool enough to handle.
Meanwhile, sauté the leeks in olive oil over medium heat until softened, about 8 minutes. Add carrots and sauté for 5 more minutes. Add broth and bring to a simmer for 15 minutes or until the carrots are fully softened.
Working in batches, scoop the pumpkin out of its skin and put in a blender with the pears, ginger and part of the carrots and broth mixture. Puree until smooth. Process the rest of your pumpkin with the broth mixture in this manner. Be careful, hot soup will expand when blended so do not fill blender more than half full!
Put all the puree back in a saucepan on low heat and add cinnamon and coconut milk. Season to taste with salt and bring to a low simmer until ready to serve.
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