Pumpkin carrot soup! I cannot believe it’s already soup, pumpkin and cozy weather season.
Coconut oil, yellow onions, garlic cloves, ginger, curry powder, chili flakes, kosher salt, freshly ground black pepper, butternut squash, carrots, pumpkin puree, vegetable stock
In a dutch oven or deep large pot, add your coconut oil on low heat. Add your onions, garlic and ginger. Bring the heat up now to medium-high heat and sweat for 1 to 2 minutes.
Add in your butternut squash, carrots, curry powder and chili flakes, mix well until combined. Add your pumpkin puree, mix well until all your seasonings are tossed with your vegetables. Let everything combine together for a few minutes.
Next add your stock, do a light toss and season with kosher salt and freshly ground black pepper.
Let the soup simmer until all the vegetables are fork tender. Transfer to a blender to combine or use an immersion blender direct in your pot. Once fully blending, add in your coconut milk or almond milk. Adjust with kosher salt to taste.
Serve in bowls. Top with fresh dill, a drizzle of your reserved coconut milk for garnish, a pinch more of chili flakes and a little drizzle of extra-virgin olive oil to serve.