Fresh Roasted Pumpkin Soup, Paleo Friendly and Recipe for Pumpkin Puree
Spicy chipotle pumpkin soup with apple cranberry garnish.
Servings: 4
Ingredients
Pumpkin Puree
- 1 three pound sugar pumpkin also called pumpkin pie pumpkin
Pumpkin Soup
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tablespoons butter
- 1 carrot diced
- salt
- pepper
- 1 tablespoon chipotle peppers in adobe sauce for heat, use more if you want Save some of the sauce for garnish.
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or unsweetened coconut milk
Garnish
- 1/2 small apple peeled diced
- 2 tablespoons cranberry sauce with whole berries or another fruit preserve (see note)!!!
- Toasted pumpkin seeds
- 1 teaspoon olive oil or melted butter
- 1 tablespoon brown sugar
- dash cayenne pepper
Instructions
Pumpkin Puree
- Cut pumpkin top off. Cut in half. Roast at 350 face side down until softened, 30-40 minutes.
- Cool, Scoop out the seeds. Set aside to roast.
- Scoop out pumpkin and make puree by placing in Vitamix. You may need to add a little water.
Pumpkin Soup
- Saute celery onion and carrot in butter until softened low heat.
- Add veggies to Vitamix with pumpkin puree and 1 cup chicken broth (or vegetable broth)to make sure all veggies are fully pureed. Add chipotle peppers. Add in
- Add in heavy cream or coconut milk. Stir until fully incorporated.
- Reheat in sauce pan on low.
Garnish
- Mix cranberry sauce with some of the spiced adobe sauce (I used Southern Flavor Chipotle Cranberry Sauce)
- Add garnish to each bowl of soup. Swirl in adobe sauce and add apple cranberry garnish.
Notes
You can sub coconut milk for the cream for a paleo option. You can sub vegetable broth or water for the chicken broth.