Happy first day of Fall 2016! I must say that Fall is my favorite time of the year. I love watching the leaves changes to so many beautiful different colors and it’s that season to start making soups again! We love soup in this family. In fact, this creamy roasted pumpkin soup is one of my absolute favorites. It tastes like Fall…in your mouth…well if Fall had a taste this is what it would encompass!
By using fresh pumpkin and then roasting it (instead of canned, pureed pumpkin), you really develop these intense, delicious flavors that you simply can’t find in a can. And what really kicks this soup off is the crispy mushrooms. They literally taste like BACON. Yes, BACON! Just slice the mushrooms as thin as possible then fry them in olive oil until they are nice and brown and crispy and season with a little salt.
You can make your own coconut cream at home by simply putting a can of full-fat coconut milk in the refrigerator for 12-24 hours. Open the can and you’ll find that the coconut milk/fat separate from the coconut water and then harder so you’re left with coconut cream that you can scoop right out of the can. Easy peasy! Now lets get to roasting that pumpkin!
Creamy roasted pumpkin soup with crispy mushrooms, thyme and coconut cream
Ingredients (3-4 servings):
1 mini pumpkin, sliced in fourths and seeds removed
1 yellow onion, cut in fourths
5 garlic cloves, peeled & smashed
1 cup full-fat coconut milk
2 cups organic chicken broth (preferably homemade)
1 tsp fresh thyme, minced
1/2 tsp ground mustard
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Plenty of salt, to taste
Baby Bella mushrooms, sliced very thin
Salt, to taste
Coconut cream, drizzled over the top
Preheat your oven to 400 degrees. Place the pumpkin, onions and garlic (place the garlic under the onions so they don’t burn) on a baking sheet and drizzle everything in olive oil. Roast for 35-40 minutes. Remove from the oven and allow the pumpkin to cool. Gently scrape the insides of the pumpkin from the pumpkin skin and discard the skin. Place the roasted pumpkin, onions, garlic and 1 cup of coconut milk in a blender and blend until it’s completely smooth. Heat the chicken broth in a medium sized pot then add in the pumpkin purée. Now add in all seasonings and simmer the soup on low. For the mushrooms just sauté them in a pan with olive oil and salt until super crispy. Top the soup with the mushrooms and drizzle with coconut cream (if desired). Enjoy!