Ingredients
Scale
- 1 pound Fresh Pumpkin, peeled, de-seeded, and cubed
- 1 each Carrot, peeled and diced
- 1 each Yellow Onion, diced
- 1 each Celery, diced
- 3 each Garlic Cloves, peeled
- 2 tablespoons Olive Oil
- 1 tablespoon Kosher Salt
- 2 cups Chicken or Vegetable Stock
- 1 1/2 teaspoon Fresh squeezed lemon juice (can sub orange juice or apple cider vinegar)
- 1 teaspoon Spiceology Pumpkin Spice
- 1/2 cup Heavy Cream or Coconut Milk
- 1/4 teaspoon Spiceology Ground Sage
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Spiceology Ground Black Pepper
Instructions
- Pre-heat your oven to 400 degrees F.
- Toss together the pumpkin, carrot, onion, celery, garlic cloves, olive oil, and salt on a baking sheet. Place in pre-heated oven and roast, stirring occasionally, until softened (about 30 minutes)
- Place cooked vegetables into blender canister, add the stock, lemon juice, and Spiceology Pumpkin Spice and blend until smooth (water can be substituted in a pinch)
- Pour puree into a medium pot add the heavy cream or coconut milk, sage, syrup, and pepper and bring to a boil over medium-high heat, stirring frequently.
- Taste for seasoning, adding more salt, pepper, syrup, or acid as needed.
- Serve hot (serving suggestions below)
- Serving suggestions: top hot soup with creme fraiche, a drizzle of olive oil, and/or a sprinkle of cayenne pepper alongside crusty fresh bread.