Pumpkin Soup
The warm sweetness of paprika and nutmeg combine with the savory seasonings of onion, garlic, and cayenne pepper to create this decadent, full-bodied purée.
Ingredients
- 240 ml (1 cup) vegetable broth, or chicken broth
- 60 ml (¼ cup) coconut milk
- 370 g (1½ cup) pumpkin purée , or roasted pumpkin
- 60 g (½ ) small onion, peeled, sauteéd
- Tablespoon (2 ) roasted garlic, peeled cloves
- Tablespoon (1 ) date, pitted
- Tablespoon (1 pinch) ground nutmeg
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.
Chef's Notes
Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!
Ingredients
- 240 ml (1 cup) vegetable broth, or chicken broth
- 60 ml (¼ cup) coconut milk
- 370 g (1½ cup) pumpkin purée , or roasted pumpkin
- 60 g (½ ) small onion, peeled, sauteéd
- Tablespoon (2 ) roasted garlic, peeled cloves
- Tablespoon (1 ) date, pitted
- Tablespoon (1 pinch) ground nutmeg
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.
Chef's Notes
Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!
Ingredients
- 240 ml (1 cup) vegetable broth, or chicken broth
- 60 ml (¼ cup) coconut milk
- 370 g (1½ cup) pumpkin purée , or roasted pumpkin
- 60 g (½ ) small onion, peeled, sauteéd
- Tablespoon (2 ) roasted garlic, peeled cloves
- Tablespoon (1 ) date, pitted
- Tablespoon (1 pinch) ground nutmeg
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (¼ teaspoon) ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 7 minutes 30 seconds or until heavy steam escapes from the vented lid.
Chef's Notes
Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fiber!
