Pumpkin Pie Soup
This delicious soup will remind you of pumpkin pie. The combination of two types of squash along with yams creates a delicious, rich, silky soup.
2 tablepoons olive or coconut oil
1 lb onion, diced
1 ½ lb butternut squash, diced – no need to peel if it’s organic
1 lb kabocha squash or hokkaido pumpkin, peeled and diced
1 lb Japanese sweet potato, peeled and diced, put into a bowl of water so it doesn’t
oxidize after cutting
1 lb garnet or jewel yam, peeled and diced
1 can coconut milk (optional)
2 to 3 teaspoons cinnamon
1 teaspoon powdered ginger
½ teaspoon ground nutmeg
pinch ground clove
1 apple, peeled and diced, put a little lemon juice on so it doesn’t discolor
zest of ½ orange
Heat the oil in a 6-quart stockpot over a medium-high heat.
Add the onions to the hot oil and sprinkle with a little salt.
Stir regularly and cook the onions down for at least 10 minutes, until they are translucent, rich and creamy looking.
Add a small amount of water if needed to prevent scorching.
Next add all the squash and sweet potato, coconut milk of you’re using it, and the spices: cinnamon, ginger, nutmeg and clove.
Add water up to 1 inch above the vegetables. Stir to mix all the veggies. Put a lid on the pot and bring to a boil. Turn to medium-low and simmer until the vegetables are tender – usually about 30 minutes.
Add ½ teaspoon sea salt, the orange zest and apple. Bring back to a simmer, put the lid back on and simmer until the apples are tender and will mash easily.
If you have an emersion blender use this to puree the soup right in the pot.
If you don’t have an emersion blender put the soup into a blender in batches and puree. Return the soup to the pot.
Add a bit of sea salt if needed.
Tastes like pumpkin pie in a bowl – and no sugar to boot!
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