Pumpkin & Carrot Sage Coconut Soup
Serving Size | 4 servings
1 small pumpkin
Small bag of carrots
1 tsp sesame seed oil or any oil
Fresh sage, bay leaf, rosemary, salt
6 fresh garlic bulbs
1 white onion
1 cup Veggie broth
1 can Coconut Milk
Handful of pumpkins seeds
1 bunch Lacinato kale
Heat oven to 425 degrees
Cut your pumpkin in half, scrape seeds out and massage with sesame seed oil and salt, place upside down on a pan. Lay out your carrots and season with salt on the same pan. Place in oven for 35 mins or longer or until flesh can be pierced with a fork.
Dice your onion and garlic, add Sage, bay leaf, rosemary, salt and cook till translucent.
Use oil to heat in pot and add onions and garlic until translucent. Add your spices. Stirring occasionally about 8-10 min.
Here I added about a cup of vegetable broth in the pot and let simmer for about 10-15mins for the broth to absorb flavor.
Add pumpkin and carrots and mix in with broth. Simmer for another 10-15mins.
Take your soup and add to a blender until creamy smooth.
Add soup back into pot and add coconut milk and maple syrup based on your desire. I always start off small and go from there.
Lastly, add your your kale into the pot and garnish with pepitas!
This soup is loaded with vitamin A and fiber, incredibly healing for the digestive system. Remember these recipes are only guidelines, feel free to experiment and make it your way! Happy healing!