Pumpkin & Root Vegetable Soup Recipe

1 cup per serving | Gluten-free 

Step 1

2 Tbsp. butter or olive oil
1 medium onion, diced
3 garlic cloves, minced
3 Tbsp ginger, minced (or to taste)
1 jalapeno pepper, minced (optional)
3 red bell peppers, diced (or 3 roasted red bell peppers from a jar)
2 c. diced celery
2 c. cubed root vegetables (carrots, parsnips, golden beets, fennel, turnips, etc)
1/4 c. apple cider vinegar
1 c. broth or water

Step 2

2 c. pumpkin puree (one 15 oz can)
2 Tbsp pumpkin pie spice
1 tsp salt
1 tsp ground pepper
1 c. full-fat coconut milk (or ½ c. heavy whipping cream and an additional ½ c. broth)

Directions

1. Melt cooking fat in a large pot over medium-low heat. Add onion to the pot, sautéing until translucent - about 5 minutes.
2. Add garlic, ginger, jalapeno pepper, red bell pepper, celery and remaining root veggies.
3. Pour in apple cider vinegar and broth, turning heat up to medium-high until it boils, then cover and reduce to a simmer for 10-15 minutes, or until veggies can be pierced with a fork.
4. Stir in pumpkin puree and spices.
5. Remove pot from heat to cool. Once safe and cool, blend the soup in a blender or with an immersion blender. Puree to your desired texture, then add the remaining liquid. Stir in coconut milk or cream & broth mixture.

Serve and enjoy as a side dish! Top with toasted pumpkin seeds or freshly chopped herbs (sage, cilantro, chives, or parsley).