As the winds continue to blow and rain clouds hover, I’m loving this Spiced Pumpkin Soup (b/c what isn’t better with a little spice?!). This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. All great flavor additions that enhance not detract from the pumpkin.
INGREDIENTS
- 1 tbsp ghee or unsalted butter
- 1 1/2 cups yellow onion, chopped
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 1/2 tsp Elemental Alchemy’s Spiced Golden Milk or turmeric powder
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- Small pinch of cinnamon
- 1 tsp salt plus more to taste
- 4 cups vegetable stock
- 2 bay leaves
- 3 1/2 cups of chopped roasted pumpkin purée*
- 1 cup water
- 1/8 tsp black pepper
- Yogurt (for garnish)
- Toasted pumpkin seeds (for garnish)
INSTRUCTIONS
- Sauté onions in buttermilk then add garlic, ginger and spices.
- Once onions soften, add stock, bay leaves and pumpkin purée.
- Bring to a boil, then simmer for 10-15 mins.
- Remove bay leaves. Purée the rest of the ingredients.
- Add salt, pepper and adjust seasoning to taste.
- Top with yogurt and toasted seeds.
