Roasted Pumpkin & Turmeric Soup

Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.

Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.

Ingredients:

• 2 lbs pumpkin

• 2 yellow onions

• 3 tbsp olive oil

• 1 can coconut milk (I like full fat)

• 1/2-1 cup veggie broth or water

• 3 tsp salt

• black pepper to taste

• 1 tbsp maple syrup

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 cup nutritional year

• 1/2 tsp crushed red pepper

• 1 tbsp turmeric powder

Directions:

1. Preheat oven to 425 degrees

2. Quarter the pumpkin and scoop out the seeds

3. Chop your yellow onions into large chunks

4. Place chopped produce on a baking tray

5. Drizzle with olive oil and you can salt and pepper at this point

6. Bake for 30-40 minutes

7. Let the pumpkin cool enough to remove the skin. I suggest placing it in the fridge for 10-15 minutes

8. Place the peeled pumpkin and onion in a pot

9. Add your coconut milk, broth, and remaining remaining ingredients to the pot

10. Using an immersion blender, blend until very smooth. Add more liquid if you need it! You can also use a standard blender for this step!

11. Serve with a drizzle of coconut milk and fresh herbs on top. I like to dip some buttered sourdough in there too :)

@earthyjane MAKE THIS NOW BABE🫵🏼🍵✨recipe on my website🫶🏼 #healthyrecipes #cookwithme #nutrition #mealprep #veganrecipes #glutenfreerecipes #vegan #fallrecipes #pumpkinrecipes ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰