🍂🎃Pumpkin Soup 🎃🍂

 

 4-5 servings

1. Ingredients
2. 1 butternut squash pumpkin
3. 1/4 acorn squash
4. 1 cup carrots
5. 1 Tomato
6. 1/2 yellow onion
7. 3 garlic cloves
8. 3 cups vegetable broth
9. 1/3 cup coconut milk
10. 4 leaves Sage
11. 1 tsps of thyme
12. Olive oil
13. Salt and pepper

Steps

 45 minutes

1. 1

   Start by preheating oven to 400°F. Begin assembling ingredients by cutting butternut pumpkin lengthways and peeling/cutting acorn squash into pieces. Gather the rest of the vegetables (carrots, onion, garlic, tomato..)

2. 2

   Place pumpkin and vegetables in a baking tray and sprinkle thyme, salt and pepper evenly. Add the sage leaves and drizzle a generous amount of olive oil over it.

   
3. 3

   Bake for 30 minutes. After 30 minutes, cover with aluminum foil and bake for another 10 minutes.

   
4. 4

   Using a spoon, remove pumpkin from skin. In batches, add pumpkin, vegetables and vegetable broth to a blender and blend until smooth Repeat until vegetables and broth is done (according to your desired consistency add more or less)

   
5. 5

   Transfer to a pot and bring to a boil. Add coconut milk and stir. Once soup is bubbling, turn off heat and set aside.

   

   
6. 6

   Serve with a grilled cheese sandwich or butter toast. Yum !😋