1medium Yellow Onion, diced(about 1 cup chopped onion)
2clovesGarlic, minced
¼teaspoonPaprika
¼teaspoonRosemary, finely choppedfresh or dry
¼teaspoonOreganodry
¼ teaspoonMarjoramdry
15oz.Pumpkin Puree1 large can or 1 ¾ cup pumpkin puree
1 ½cupsCarrots, diced(about 4 medium carrots)
2cupsVegetable Stock
1can Full Fat Coconut Milk(12 oz or 1.5 cups)
½teaspoonSalt and Black Pepper to taste(approx ½ teaspoon salt and ¼ teaspoon pepper)
½cupOptional: Pepitas
1-2teaspoonOptional: Red Pepper Flakes
Instructions
Heat olive oil in a 4 quart pot over medium heat.
Add onions, and sauté for about 3 minutes, until translucent, then add garlic and sauté another minute.
Next, add herbs, spices, pumpkin puree, carrots, and vegetable stock. Stir well, heat to a simmer and top with lid while carrots cook.
Simmer until carrots are tender, approximately 8-10 minutes.
Remove from heat and puree using an immersion or stick blender, or by transferring to a blender or food processor and pureeing in 2-3 batches until smooth.
Stir in coconut milk, and season to taste with salt and pepper.
Serve with pepitas, crushed red pepper or chopped herbs (optional).
Notes
Test carrots for doneness before pureeing. If the carrots are not soft enough, your soup will not turn out pleasantly smooth.If using a blender to puree, be very careful when transferring hot liquid. Be sure to vent the lid by removing the top round handle from the lid and covering it with a tea towel so steam can safely escape.