It's like a nice warm bath... for you brain! Sink into this amazingly delicious pumpkin soup.

This awesome recipe was created for FreshCap by Chef Teresa Hansen. 

Electric Pumpkin Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings (about 1 cup per serving

Ingredients

2 tablespoons olive oil

½ sweet onion, chopped (about 1 cup)

2 cloves minced garlic

1 tablespoon grated ginger

1 teaspoon ground turmeric

¼ teaspoon red pepper flakes

¾ teaspoon kosher salt

1 small apple, cored + cubed (about 1 heaping cup)

1 small pear, cored + cubed (about 1 heaping cup)

1-15 ounce can light coconut milk

1-15 ounce can pumpkin purée

1 tablespoon honey

½ cup water

2 teaspoons ELECTRIC mushroom powder

¼ cup roasted pepitas (pumpkin seeds)

 

Preparation

1. In a medium soup pot, heat olive oil over medium high heat.  When hot add onion, garlic, ginger, turmeric, red pepper flakes, salt, apples and pears. 
2. Sauté for 5-6 minutes until onions and apples begin to lightly brown.
3. Add coconut milk and reduce heat to medium.  Cover and cook until apples and pears are tender, about 5-6 minutes.
4. Using a hand blender, puree until smooth.
5. Add pumpkin puree, honey, mushroom powder and water.  Stir with a whisk to combine.  Cook over medium heat until soup is warmed through, about 2 minutes.
6. Serve with pumpkin seeds.

 

Nutrition facts per serving (1 cup): 22g carbs, 3g protein, 17g fat, 400mg sodium

 

NOTES: This recipe was tested with Fuji apples.  If you do not have a hand blender, puree in a food processor.  Do not use a plastic blender such as Nutri Bullet as the Ground turmeric will stain plastic equipment and soup mixture is too hot.  If using blender, allow to slightly cool first.

 

 

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