Ginger Pumpkin Soup with Savory Granola
1 cup per serving
1 cup of whole oats
1/2 cup of pumpkin seeds
Pinch of salt
1/2 teaspoon of chipolte powder
1 tablespoon of ghee
3 tablespoons of honey
2 tablespoons of coconut oil
3 tablespoons of ginger
1 small onion, chopped
1 apple, chopped
1/2 teaspoon of garlic powder
1 heaping teaspoon of curry powder
1/2 teaspoon of thyme
1/4 teaspoon of cinnamon
3 cups of chicken broth or vegetable broth
2 cups of unsweetened canned pumpkin
2 tablespoons of coconut sugar
1/3 cup of full fat coconut milk
Salt & pepper to taste
Preheat your oven to 350F.
Make the granola by mixing all of the ingredients into a bowl. Place onto a sheet pan with parchment paper and spread evenly and let cook for 15-20 minutes until lightly browned. Turn the pan halfway through the cooking process. Set aside and let cool until ready to use.
While the granola is baking, make the soup.
Place a soup pot or Dutch oven on medium heat. Add the coconut and swirl to coat.
Add the ginger, onion and cook briefly. Add the curry and garlic powder, thyme and cinnamon. Add the and apple and cook until slightly softened.
Add in the broth, pumpkin and coconut sugar. Bring to a light boil and then bring to a simmer. Cover with a lid and allow the flavors to blend for 15-20 minutes.
Once the soup has cooked for the allowed time. Take off the heat. Place the soup into a blender a puree until smooth.
Place back into the pot and then add the coconut milk. Allow to cook for another five minutes. Adjust the seasoning as necessary with salt and pepper. Serve and top with savory granola.
Copyright © 2020 by Vanessa LaBranche. All Rights Reserved.