Wondering what to do with all that pumpkin? I’ve got 2 recipes for ya!
When the weather turns cold, soup is a great way to stay warm. I like to make batches and freeze for quick and easy weeknight dinners.
- 3 cups pumpkin fresh or canned
- 2 cups vegetable stock or homemade bone broth
- 1 cup coconut milk
- 1 small onion
- 3 cloves garlic
- 1.5 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1 tsp sea salt
- 1/4 cup cinnamon applesauce (see recipe here)
- Chop onion and garlic into small pieces and add to greased frying pan until caramelized (add onion first as it will need to cook for longer, garlic burns easily!)
- Pulse chopped onion and garlic in food processor until desired- you may want to add a small amount of broth to make it smooth.
- Add in applesauce to combine
- Pulse in pumpkin and broth until smooth, and poor into large pot on medium heat.
- Add remaining ingredients to pot, stirring until combined.
- Let simmer for at least 20 minutes for best flavour.
- Garnish optional to make it pretty 😉
Have fun playing with the flavours of this and adjusting to your liking!
And if you have pumpkin leftover, you’re going to want to make these:
I made these for a friend’s birthday (and obviously had to taste test to make sure they were okay…)
I can’t take credit for this amazingness- it’s courtesy of Ambitious Kitchen. Check out the recipe and try it for yourself 🙂
Happy Pumpkin month!