INGREDIENTS:
- 1 pumpkin (around 2 lbs.)
- 1/2 an onion, peeled and halved
- 4 garlic cloves
- 3 Tablespoons grapeseed oil
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable stock
- 4 Tablespoons coconut cream (for garnish)
- 1 teaspoon pumpkin seeds (for garnish)
- 1 tsp. Ty Ling Hoisin Sauce
By: Joni @foodbyjonister
DIRECTIONS:
- Preheat oven to 425°F
- Use a large, sharp knife to cut the pumpkin in half, scoop out all the seeds and strings, then slice into wedges.
- Place the pumpkin wedges on a baking sheet along with the peeled and half onion, whole garlic cloves, and ginger pieces. Drizzle everything with grapeseed oil and gently rub the vegetables to coat evenly.
- Roast pumpkin and aromatics for 35-40 minutes or until the pumpkin is soft.
- Scoop out the cooked and slightly cooled pumpkin flesh then place into a high-speed blender.
- Next, add the hoisin sauce, turmeric, salt, pepper and vegetable stock then blend until smooth.
- Squeeze the garlic cloves out of the skins and add to the blender along with add the roasted onion then blend again until smooth.
- Taste the soup and adjust seasoning if needed.
- Serve the pumpkin soup in warm bowl and garnish with pumpkin seeds and a drizzle of coconut cream.