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IF YOU AREN'T MAKING PUMPKIN SOUP IN OCTOBER, ARE YOU REALLY LIVING?

October 12, 2019

IF YOU AREN'T MAKING PUMPKIN SOUP IN OCTOBER, ARE YOU REALLY LIVING?

Fall means different things to different people. Some of us love the crunch of leaves underfoot; some savor a crisp autumn breeze; some want nothing more than a mug full of hot liquid spiked with seasonal flavours.

But let's not kid ourselves: at this time of year, it's really all about the pumpkin. Maybe we're just pumpkin enablers, but if you ask us, there's nothing wrong with a seasonal pumpkin addiction. That's why we are sharing with you today our favourite pumpkin soup recipe for those chilly nights.

We've used the word "pumpkin" six times now—wait, seven, after that last one—so we're sure you get the picture: this is the first and final destination for your pumpkin soup cravings.  

Alright, one last time, just for kicks: PUMPKIN.  🎃🎃🎃

 

You are going to love this seasonal pumpkin + orange soup.

It’s:

〰 Warm
〰 Comforting
〰 Creamy
〰 Pumpkin-y, coconut-y + orange-y
〰 Subtly sweet
〰 Perfectly spiced
〰 Simple
〰 Satisfying
〰 Healthy

 

INGREDIENTS

  • 1 medium Hokkaido pumpkin, peeled, deseeded and cubed
  • 1 large onion, peeled and chopped
  • 4 cups of veggie broth
  • 1 cup of coconut milk
  • juice from 1 orange
  • 1/4 tsp of nutmeg
  • black sesame seeds
  • 1 TBSP pumpkin seed oil
  • 1 TBSP extra virgin coconut oil
  • salt and pepper to taste

     

     

    INSTRUCTIONS

    1. Heat 1 TBSP of the coconut oil in a large pan. Add the onion and cook gently for 5 minutes until golden.

    2. Add the chopped pumpkin and then pour in the vegetable stock. Season with salt and pepper to taste. Bring to the boil, cover and simmer for 25 minutes until the pumpkin is tender.

    3. Turn off the heat and use a stick blender to whizz the soup until it’s really smooth. Then add coconut milk, fresh orange juice and nutmeg.

    4. Garnish with black sesame seeds and pumpkin seed oil.

    5. Grab your fave rice crackers and enjoy! 

       

      PRO TIP: Instead of tossing pumpkin seeds in the trash, set them aside and roast them into delicious little bites that you can snack on all season long. Serve them in a bowl at your next Sunday Football gathering, or sprinkle them on top of your favorite salad for an added crunch – we promise you’ll be just as hooked as we are. Pop back in in couple days as we will share with you our top three recipes for roasted pepitas: Salt + PepperCinnamon Sugar, and Sweet + Spicy.

      DID YA KNOW? Pumpkin seeds, otherwise known as pepitas, are an excellent source of zinc for immune support, daily fiber, heart healthy manganese, and many other nutritional benefits. These little seeds pack quite the punch!

       


      Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 😍😍😍
      Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



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