Fall is a time of gathering and giving thanks. These are special soul- and heart-warming recipes sure to make you glow from the inside out! Cheers to your good health.
Ingredients
- 3½ cups roasted pumpkin purée* (or 2 cans plain organic pumpkin purée)
- Olive oil and sea salt (if roasting pumpkin)
- 1 tablespoon butter
- 1½ cups diced shallots
- ½ teaspoon coriander
- ¾ teaspoon cumin
- 1½ teaspoons yellow curry powder
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 4 cups chicken or veggie broth
- 1 dried bay leaf
- 3 tablespoons tremella mushroom powder (AKA white jelly mushroom, tremella can be found online or at some natural grocers)
- 1 cup filtered water (optional)
- 3 tablespoons coconut whipping cream
- ¼ cup toasted pumpkin seeds, for garnish
- Fresh ground pepper, for garnish
Preparation
*Purée of pumpkin: Cut pumpkin in half; remove seeds and stringy material. Coat insides with olive oil, sprinkle with sea salt and bake for 45 minutes at 350°F. Allow to cool, then scoop flesh into bowl. Purée in food processor or mash with fork.
Over medium heat, sauté onions in butter; add spices, salt and garlic and cook for about 5 minutes, stirring regularly.
Add stock of choice, bay leaf, mushroom powder and pumpkin purée; stir to combine. If you want to thin your soup, add optional water.
Raise heat to bring mixture to a boil, then reduce heat and simmer for 10—15 minutes.
Remove bay leaves and blend with an immersion blender.
Stir in cream before serving.
Once plated, add fresh black pepper and toasted pumpkin seeds.
About this recipe
Tip: Add freeze-dried mushrooms crumbled on top to add amazing flavor and texture.
