Comfort food and soups are all we can think about these days! We wanted to share this delicious #pumpkin #soup #recipe with you! 🍲 It's by @suiteonestudio via @chairishco:
2 Tbsp #butter
1 medium yellow onion
½ stalk of celery and leaves (Approx. 6 sticks/ribs)
3 cups of chicken stock
30 oz. canned #organic pumpkin
1 cup coconut cream
5.3 oz. plain Greek yogurt
1 dollop of sour cream per serving
¼ tsp ground nutmeg
½ tsp smoked paprika
1 tsp pumpkin pie spice
¼ tsp red pepper flakes
½ tsp ground ginger
1 tsp salt
½ tsp coarse ground black pepper
A sprinkle of cayenne pepper
Add butter, diced onion, sliced 🥕 carrots, sliced celery, celery leaves, and a sprinkle of salt and pepper to skillet and cook on medium heat until soft and lightly browned, stirring frequently to ensure even cooking.
In a large stock pot, add chicken stock, pumpkin puree, and the cooked vegetables from the skillet. Cook on low/medium, stirring occasionally for 15-20 minutes.
Remove from heat and add coconut cream. Stir together. Temper Greek yogurt in a separate bowl with a whisk, then add to soup mixture. Add spices to the mixture. Transfer contents to a blender or use an emersion blender. Blend until desired consistency.
Add any additional spices to taste before serving. Serve each portion with a small dollop of sour cream or creme fraiche.