creamy coconut pumpkin soup with toasted pepitas

Pumpkin is highly seasonal and usually immediately overused once October hits.  I am a huge fan of pumpkin myself, but usually just end up roasting it with sea salt and red pepper flakes.  Although the craze of pumpkin is natural, I just think there are some recipes it doesn't need to be involved in, like hummus - for example.  Either way, I did my part in perpetuating the craze by creating these two recipes (one for Rue Magazine & one for Clementine Daily) showcasing two of my favorite ways to eat it.  Let's call it a pumpkin round-up?

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  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 bunch spring onion OR 1 large sweet onion
  • 1 lb. or 3 heaping cups pumpkin, cubed
  • 1 lb. or 3 heaping cups celeriac, cubed
  • 32 fl. oz. vegetable broth
  • 10 thyme sprigs
  • 1/2 teaspoon celery seed
  • 1 tablespoon sage, dried
  • 1 teaspoon coconut oil
  • 1 teaspoon maple syrup
  • 1/4 cup raw pepitas
  • 1/2-3/4 cup coconut milk or cream
  • 1/4 cup greek yogurt (optional)
  • Sea salt to taste
  • Freshly ground pepper

In a large saucepan add olive oil, garlic and onion. Sautee over medium heat for 5-7 minutes.  Slowly pour in vegetable broth with cubed pumpkin and celeriac.

Bring mixture to a boil, then add thyme sprigs, celery seed and sage. Lower to a simmer and cover for 30-35 minutes or until pumpkin is tender.

While soup is cooking, add raw pumpkin seeds to a large skillet over low heat. Stir often until pepitas are toasted and smell nutty. Set aside to cool.

When soup is done cooking, remove thyme stalks (all leaves should have fallen off during cooking) and stir in maple syrup, coconut oil and coconut cream. Season with sea salt and pepper.

Use a hand immersion blender to puree soup until smooth (or your preference of texture). Serve soup warm topped with toasted pepitas and a drizzle of greek yogurt!


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  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small onion, roughly chopped
  • 1 cup arborio rice
  • 1 heaping cup pumpkin (kabocha squash), cubed
  • 1/2 cup white wine (pinot blanc or grigio)
  • 4 tablespoons fresh sage, minced
  • 4 bay leaves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon celery seed
  • 32 oz. chicken broth
  • Sea salt to taste
  • Fresh ground pepper to taste
  • 1/4 cup parmesan (plus more for topping)

Add olive oil, onion, garlic, and rice to a large saucepan or deep skillet.  Sauté over medium heat until rice becomes translucent.  Add pumpkin and sauté for 5-10 minutes or until just begins to soften.

Add white wine, sage, bay leaves, nutmeg and celery seed. Simmer mixture until and stir until rice begins to absorb liquid.  As soon as rice absorbs all liquid, add chicken brown, 1 cup at a time, stirring often.

Continue this process: adding liquid, stirring often until liquid absorbs, then add more broth.  Keep going until all broth is gone and rice is tender to the bite.  Stir in parmesan, sea salt, freshly ground pepper.  Serve immediately!

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