Ingredients
- 2 cups diced pumpkin
- 2 cups sliced carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pumpkin seeds for garnish
- Cilantro microgreens (or your favorite variety)
- Heavy cream (optional)
Step by Step Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant.
- Add the diced pumpkin and sliced carrots to the pot. Sauté for a few minutes to slightly soften the vegetables.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the pumpkin and carrots are tender.
- Using an immersion blender or a regular blender, puree the soup until it’s smooth and creamy.
- Return the pureed soup to the pot and stir in the coconut milk. Warm the soup over low heat without boiling. Season with salt and pepper to taste.
- Ladle the soup into bowls, drizzle with heavy cream (optional) top with a sprinkle of pumpkin seeds and a handful of fresh microgreens. Enjoy!