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Ingredients
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1
roasted sugar pumpkin
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2 cups
chicken broth
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1 cup
water
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1/2 cup
canned coconut milk
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1/4 cup
pure maple syrup
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/2 teaspoon
ground ginger
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1/2 teaspoon
sea salt
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1/4 teaspoon
white pepper
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1/4 teaspoon
ground coriander
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1/4 teaspoon
rubbed Dalmatian sage
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1 tablespoon
butter
Directions
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After roasting sugar pumpkin and it has cooled, scoop the pumpkin flesh from skins.
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Place pumpkin flesh and chicken broth, water, coconut milk, and spices into a large blender. Puree until pumpkin flesh is smooth and all ingredients are mixed together.
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Pour into a medium sauce pan.
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Stir in remaining ingredients of maple syrup and butter.
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Bring to a boil over medium heat while stirring.
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After soup begins to boil, turn down heat to low, cover, and simmer for 45 minutes to an hour, stirring occasionally.
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Serve immediately.
Can garnish with 1 teaspoon coconut milk swirled over the top and a sprinkling of nutmeg and rubbed Dalmatian sage
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