Roasted Pumpkin + Apple Coconut Soup with Potato Chip Dippers (Vegan + Gluten-Free)

Real winter is finally here! You know shit’s getting real when you start making pumpkin soup.

I’ve never been a huge fan of pumpkin soup, or really soup in general – it just doesn’t fill me up or leave me satisfied as a meal on it’s own. But this soup is different.

It’s deeply flavourful, thanks to the slow roasting of the pumpkin + onion + apples. And it’s also satisfying and filling thanks to the coconut milk / cream and potatoes. Lastly, a few spices and a sprinkle of nooch (aka nutritional yeast) to round it out.

This is a soup game-changer.

Between a cute cat sleeping on me, the insane coldness beyond my bed and this parasite infection that I’m still fighting off (more on that another time!), well let’s just say my morning routine has taken a little bit of a hit! I still manage to do the essentials – oil pulling, morning coffee enema, shower and juice. I wish I could squeeze in time for meditation and yoga, but I’ve resigned myself to the fact that perhaps sleep is more what I need right now.

Roasted Pumpkin + Apple Coconut Soup with Potato Chip Dippers (Vegan + Gluten-Free)

 

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Ingredients:

• 2kg / 4.5lb pumpkin, roughly chopped
• 2 apples, cored and roughly chopped
• 1 brown onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 Tbsp coconut oil
• ½ tsp salt
• ½ tsp thyme
• 1 x 400ml / 13.5oz full fat coconut milk / cream
• ¼ tsp paprika
• ¼ tsp turmeric (or a little more)
• 1 Tbsp nutritional yeast
• 1 - 4 cups water, or vegetable/no-chicken broth/stock (depending on what consistency you like, start with 1 cup and keep adding)

Potato dippers

• 2 - 3 large potatoes, sliced
• 1 Tbsp coconut oil
• 2 Tbsp fresh or 1 Tbsp dried rosemary
• ½ tsp salt

Method:

1. Combine the pumpkin chunks, apples, onion, and garlic on a glass or ceramic baking dish. Drizzle the coconut oil over and sprinkle with salt, toss everything around with your hands or a big spoon until its covered.
2. Bake for 1 hour at 170°C / 340°F (or longer at a lower temp if you have time).
3. Scoop the pumpkin mix into a large pot on medium-high heat. Add the remaining ingredients, bring to a boil, then reduce to a simmer for 15 - 30 minutes.
4. Lay the sliced potatoes on the baking dish (no need to wash it), drizzle the coconut oil over both sides of the potato slices and sprinkle with rosemary and salt. Bake for 15 - 20 minutes, flip the slices and bake another 10 minutes.
5. You can toast some pepitas and/or coconut flakes to sprinkle on the soup, add them to the baking tray and bake for 6-8 minutes.
6. Lastly, pour the pumpkin mix into a high speed blender and blend until smooth.

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