ROASTED PUMPKIN COCONUT SOUP
Nothing screams fall like pumpkins and soup... and Jai Ven Equinox Body Scrub
Puree and Seeds
1.) Heat oven to 450.
2.) Cut up the pumpkin into large quarters.
3.) Scoop out the seeds and put them on a sheet pan. Mix the seeds with a table spoon of coconut oil, and sprinkle with salt.
4.) On a separate sheet pan place the sections of the sliced pumpkin with the skin facing up. Pour in water so that the pumpkin sits in about an inch of water. Bake for 30 to 90 min depending on the size of the pumpkin.
5.) Bake the pumpkin seeds for about 20min or until crispy.
6.) While pumpkin is cooling. In a fry pan sauté a whole sweet onion and 4 cloves of garlic in a table spoon of coconut oil until onions are golden brown.
7.) Shave skin from the pumpkin and cut into cubes add the pieces into the pan with onion and garlic. Simmer and break up the cubes of pumpkin with a wooden spoon.
8.) Combine the following and puree in blender:
- ½ tablespoon of salt
- ½ tablespoon of pepper
- ½ tablespoon of curry powder
- 1 tablespoon of green curry paste
- Saucepan ingredients from above
9.) Pour pumpkin puree in a pot and simmer on low
10.) Add the following to the pot:
- 1 can of coconut milk
- 2 cups of vegetable broth
- ½ tablespoon of cinnamon
- ¼ tablespoon of cumin
11.) Serve topped with roasted coconut pieces and pumpkin seeds.
Don’t forget to try our fall scrub!
We hope this healthy and delicious pumpkin soup recipe puts you in the fall mood. Feel free to try out our Jai Ven Equinox Body Scrub packed full of ingredients like Vanilla, Nutmeg, Cardamom essential oil to keep you warm and cozy through the season.