Tis the season. I got sick. I’m not a chicken soup type of girl and I found this amazing recipe for creamy deliciousness that’s light on the dairy (won’t make ya snottier) and both Vegan and Paleo-friendly (can’t guarantee it won’t make you snottier). Oh snap! Now now, it’s easy being sarcastic when you’re sick and grumpy. Try the soup. It will warm your bellies without puttin’ on the inches.
From Bon Appétit via Epicurious
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups solid-pack pumpkin, canned
2 cups low-salt vegetable broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups unsweetened coconut milk, divided
Salt and pepper
Pepitas, for garnish
- Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
- Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
- Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.