Pumpkin flavors and scents are everywhere this time of year: from coffee and desserts, to lotions and air fresheners. They remind us of crisp fall days with leaves crunching beneath our feet, and the impending jack-o’-lanterns on porches. This recipe, though savory rather than sweet, will fill your belly with autumn warmth.
1Tbsp.dark balsamic vinegargarlic or hickory smoke-infused
1tsp.sea saltplus more to taste
ground black pepperto taste
2cans organic coconut cream13.5 oz. each
2cans organic pumpkin purée15 oz. each
fresh chives for garnishoptional
Heat a large pot on medium-high. Once the pot is hot, add avocado oil and reduce heat to medium. Immediately add onion and pepper. Sprinkle with salt and pepper to taste. Sauté for 2-3 minutes.
Add garlic and cook for another minute.
Mix in carrot, thyme, sage, and rosemary. Stir together for one minute.
Pour in broth and add bay leaf. Stir to combine. Increase heat to medium-high and bring soup to a boil. Reduce the heat and allow to simmer for 10-15 minutes, until carrots are tender. Stir occasionally.
Remove from heat and allow to cool slightly. Discard bay leaf and transfer soup to blender.
Blend on high until smooth. Return the broth to the pot and heat on medium-low temperature. Add curry, turmeric, balsamic vinegar, 1 tsp. salt, and ground black pepper to taste.
Place coconut cream and pumpkin purée in the blender until well combined. Carefully pour into the pot with broth. Mix well.
Cook on medium-low until heated through, approximately 5 minutes. Stir constantly and scrape the bottom of the pot to avoid burning the cream.
Serve immediately and garnish with fresh chives.
Replace canned pumpkin with fresh, steam-baked pumpkin or butternut squash purée.
Use an alternative plant-based cream such as almond half-and-half or homemade cashew cream.
Add vegan sour cream as an additional garnish.