• 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

  1. 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.
  2. Add the diced pumpkin and sliced carrots to the pot. Sauté for a few minutes to slightly soften the vegetables.
  3. 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.
  4. Using an immersion blender or a regular blender, puree the soup until it’s smooth and creamy.
  5. 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.
  6. Ladle the soup into bowls, drizzle with heavy cream (optional) top with a sprinkle of pumpkin seeds and a handful of fresh microgreens. Enjoy!
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