Pumpkin Soup with Caramelized Onions
Recipe and photos by @Annie_Siegfried
Ingredients
- 4 tbsp olive oil, divided
- One 4lb sugar pie pumpkin
- 1 large yellow onion, chopped
- 1 cup La Terra Fina Caramelized Onion with Roasted Garlic Dip & Spread, plus more for topping
- 4 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- A dash of cayenne pepper (optional, if you like spice)
- 1/2 tsp freshly ground black pepper
- 4 cups vegetable broth
- 1/4 cup full fat coconut milk or heavy cream
- 2 tbsp maple syrup or honey
- ¼ cup pumpkin seeds (for topping)
Instructions
- Preheat oven to 425 F.
- Halve the pumpkin and scoop out the seeds.
- Slice each pumpkin halve in half to make quarters. Brush with olive oil and roast for 35 minutes, until the orange flesh is easily pierced through with a fork.
- Sautée onion, garlic in a skillet. Cook, stirring occasionally, until onion is translucent. Peel the pumpkin skin off the pumpkins.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, Caramelized Onion with Roasted Garlic Dip & Spread and freshly ground black pepper. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. You can use an immersion blender to blend this soup in the pot or just a stand blender and blend in batches. Top with more dip and pumpkin seeds.