Autumn Pumpkin Soup

Pumpkin is a great source of vitamin C which helps protect the skin from free radical damage. Noticable effects of free radical damage include wrinkles, dark spots and dullness. 

What I love most about this pumpkin puree soup is that it is customizable. If you don't have the ingredients listed here, you can substitute with almost any other green veggie you have in your fridge. 

2 sugar pumpkins  or 2 1/4 cups pumpkin puree
2 shallots, diced 
3 cloves garlic, minced 
2 cups (480 ml) vegetable broth
1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp (30 ml) maple syrup or agave nectar 
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

Optional toppings: Pumpkin seeds, Black Pepper, Nutmeg

How-To: 

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings.

3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin.

4. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.

5. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.

6. Add remaining ingredients, including the pumpkin, and bring to a simmer.

7. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.

8. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with optional toppings.