Ingredients
½ cup pumpkin seeds
2 tablespoons olive oil
1 small onion – chopped
2 cloves garlic – minced
1 small can mild green chilies – rinsed and chopped
2 teaspoons brown sugar
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon red chili flakes (optional)
1 (15 ounce) can pureed pumpkin (not pumpkin pie mixture)
2 cups gluten free chicken or vegetable stock
1 (14 ounce) can coconut milk
Directions
- In a dry skillet over medium high heat toast pumpkin seeds for about 3 minutes until browned and you can smell the oils being released. Set aside.
- In a large sauce pan heat olive oil over medium heat. Add onion and sauté until translucent – about 5 minutes. Add garlic and chopped chilies. Sauté for 2 minutes. Add brown sugar, cumin, salt, pepper and red chili flakes. Sauté for another minute and then add the pumpkin, chicken or vegetable stock and coconut milk. Stir well. Reduce heat and cook until heated through (about 5 – 10 minutes).
- Process soup in blender in batches until smooth. Make sure you remove the center piece from the blender lid so that the soup does not explode in the blender.
- Garnish soup with reserved pumpkin seeds.
