Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (210 degrees C).
Step 2
Cut the
Pumpkin (1)
in half and scoop out all the seeds and strings, then quarter it. Save the seeds for roasting later if you desire.
Step 3
Drizzle the pumpkin with a little
Coconut Oil (1 Tbsp)
then place on a lined baking tray. Roast pumpkin for 35-40 minutes until soft.
Step 4
Heat a large pot to medium heat and add in a little more coconut oil. Toss in the chopped
Onion (1)
, and cook for 5 minutes until soft then add in
Jarred Minced Garlic (1/2 Tbsp)
and
Jarred Minced Ginger (1/2 tsp)
. Mix together and keep cooking.
Step 5
Scoop out the cooked pumpkin into the pot along with the
Lee Kum Kee Hoisin Sauce (1 tsp)
,
Paprika (1 tsp)
,
Ground Turmeric (1/2 tsp)
,
Ground Coriander (1/2 tsp)
,
Fresh Sage (1/2 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Then add in the
Vegetable Stock (2 cups)
and
Coconut Cream (1 can)
and stir. Bring up to a boil, then turn down to low and let simmer for 10-15 minutes until flavors have developed.
Step 6
Remove the soup from the heat and add into a blender, in a few batches if needed. Pulse until nice and creamy. Adjust any seasonings here if needed. Serve in a bowl with a dollop of
Burrata Cheese (to taste)
,
Pepitas (1 tsp)
, and fresh sage leaves.
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