Warm Detox Pumpkin Soup

I used to make this soup all the time in the States. It’s everything you want in a pumpkin soup — warm, creamy, colorful, and it screams fall. In the States, I would make it with butternut squash and store-bought curry powder that I purchased at Sam’s club. Since there’s no Sam’s club here, I’ve been dying to remake it here with ingredients that you can easily find. I love the whole process of this soup — the dicing, how it looks on the pan, the roasting — and especially how the veggies look after being roasted.

Pumpkins here are easy to purchase and prep ahead of time — I like to keep chunks of it in our freezer to be used whenever I want. This time, I used pumpkin from our freezer, but you could easily use fresh pumpkin. If using fresh pumpkin or butternut squash (although in the States you could still use pumpkin, just cut it up and peel it, dicing into chunks), make sure that you cut the carrot pieces smaller so that they cook at the same rate because carrots take longer to cook). This time, I topped my soup with Pinch of Yum’s Walnut Crispies and some fresh grated cheddar cheese (Lindsey topped hers with gruyere which is almost impossible to find. But I did have some sharp cheddar cheese that worked beautifully and was the perfect addition). If you’re avoiding dairy, just omit it. If you’re avoiding dairy and make the walnut crispies, you could easily use ghee (or coconut oil).

Warm Detox Pumpkin Soup

serves 4-6 - 1 hour, 20 minutes

2 cups pumpkin chopped

4 carrots

4 tiny onions or 2 large ones

3 apples diced

4 tbs ghee (or any other high temperature oil, if you want it fully vegan I suggest coconut oil or avocado oil)

1.5 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp salt

1/3 cup raw cashews

7-8 cloves of garlic

200 ml coconut milk (around 7 oz)

3-4 cups of chicken broth depending on how thick you want it

1. Preheat your oven to 400. Place the pumpkin, carrots, onion, and apples on a roasting pan. Sprinkle ghee, turmeric, coriander, cumin, cinnamon, salt and pepper to taste over the ingredients on the pan. Toss to coat, and roast in the oven for about 45 minutes to an hour, until the carrots are tender. Stir halfway through cooking.

2. Add the coconut milk, garlic, raw cashews, chicken broth and cooked vegetables to a high powered blender and blend until smooth — adjusting the seasoning and broth amount as you wish.

3. Serve warm with Walnut Crispies and cheddar cheese.

**Note: if you don’t have a high powered blender, I recommend simmering your cashews in the chicken broth for about an hour before blending.

Be sure to also check out my Cinnamon Swirl Pumpkin Banana Bread!