Pumpkin Soup with Blackened Broccoli
While planning my 7 day detox, I (of course) knew that I needed to have some sort of a warm, hearty soup on the menu. I already have a carrot soup recipe that I’m very fond of, but it involves a lot of spices and a fair amount more work then I was wanting to expend on a Monday night. So instead, I came up with a much simpler variation: pumpkin!
Pumpkin is basically already pureed, so blitzing it literally only takes a second or two and you have a perfect creamy soup. The whole fat coconut milk adds a nice punch of richness, and some sweet flavor as well. Broccoli is full of dietary fiber, vitamins, and it’s gorgeous, so the two naturally paired will together. I keep the other add ins simple: garlic and onion for depth of flavor. Yellow curry powder and smoked paprika give the soup even more richness and depth, while not overpowering the flavors of the other ingredients. I finish it with a sprinkle of salt and pepper and that’s it!
This really is such an easy recipe that spends most of it’s time roasting in the oven so you are free to do other things. This recipe makes enough for 3 – 4 servings, as long as you are using a small-ish pumpkin! It’s also vegan, gluten free, whole 3o and all of that good stuff!
Let me know if you try this, or try any variations of it! I’ve done it with both pepitas and parsley as a garnish now, and have to say that the parsley is much prettier, but the pepitas were tastier! I’ve also used butternut squash instead of pumpkin with good results. The biggest difference is that butternut squash has a bit more texture than pumpkin, so you’ll have to puree a bit linger to come out with that same silky smooth, delicious texture that the pumpkin soup has!
- 1 cup broccoli florets
- 1 cup whole coconut milk
- 1 cup vegetable stock
- 1 small pumpkin
- 1 medium shallot diced
- 2 garlic cloves minced
- 1 Tbsp. yellow curry powder
- 1 ½ tsp salt
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ cup unsalted pumpkin seeds Pepitas
Cut pumpkin in half, scoop out seeds and place in a shallow baking dish, cut side down. Pour just enough water to cover the bottom of the pan into the dish. Roast the pumpkin halves at 325F until soft to the touch, about 30 – 45 minutes.
Remove the pumpkin from the pan and wipe the pan clean. Increase oven temp to 425F. Put the broccoli, a drizzle of olive oil, and a shake of salt and pepper onto the pan and toss to combine. Roast until edges of broccoli are just beginning to blacken. 15 - 20mn.
Scoop the pumpkin out into a bowl. In a 3 quart saucepan bring a drizzle of olive oil to medium heat. Add the shallot and garlic. Cook until translucent. Add the spices and cook until fragrant, about 30 seconds. Reduce the heat to medium low. Add the pumpkin and coconut milk and stir to combine.
Using an immersion blender, or regular blender, pulse soup until creamy and no chunks remain. Add veggie stock until desired consistency is reached. Remove from heat and stir in broccoli. Garnish with Pepitas.