Creamy Vegan Pumpkin Soup

  • 1/4 cup of Bistro Blends Olive Oil
  • 1 4-lb. sugar pie pumpkin or kabocha squash
  • 1 large yellow onion, chopped
  • 5 cloves of garlic, chopped
  • 1/2 tsp. each of sea salt, cinnamon, nutmeg
  • 1/8 tsp. cloves
  • 4 cups vegetable broth
  • 1/2 cup of coconut milk
  • 2 tbsp. of maple syrup
  • 1/4 cup of pepita seeds
  • Cut the pumpkin in quarters, brushing olive oil on a baking sheet for at least 35 minutes at 425 degrees.
  • Allow to cool after they have been cooked.
  • Heat 3 tablespoons of olive oil in a large pan.
  • A Dutch oven works best.
  • We suggest using Bistro Blends Extra Virgin Olive Oil with Meyer Lemon.
  • Stir in onion, garlic and salt, and saut√© for about 8 minutes.
  • Peel the cooked pumpkin quarters placing them in the pan, adding the cinnamon, nutmeg, and cloves.
  • Bring to a boil, and reduce heat and simmer for about 15 minutes.
  • Once the pumpkin has reduced down, stir in the coconut milk and maple syrup.
  • Remove from heat, and blend in batches in a food processor.
  • Ladle soup into individual bowls and sprinkle with toasted pepitas.