It’s kinda funny that I was never a pumpkin lover growing up. I never liked pumpkin pie and really never had it any other way. Fast forward and I can’t get enough of fall and all things pumpkin. This recipe works great with any pumpkin that is in season or butternut squash. It’s so convenient to have pre-cut butternut squash available in most grocery stores which would cut down on a lot of the prep work for this recipe. The key is really to use a good ghee, brown butter ghee if possible, when roasting your pumpkin and sauteeing your shallots. It really adds so much flavor to this soup.
2 ½ pounds of pumpkin or butternut squash, cubed
4 T brown butter ghee, melted
3 shallots, peeled and sliced
2 T brown butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish
• Preheat the oven to 400 degrees
• Line a baking sheet with parchment paper.
• Add cubed pumpkin to the baking sheet and add melted ghee and salt. Toss to coat.
• Roast for 35-45 minutes or until pumpkin starts to brown and is fork tender.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Place roasted pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 2-3 minutes until hot.
• If you do not have a Vitamix, place soup in a saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk or aged balsamic vinegar, pinch of nutmeg and pepitas.
Whole30, Paleo, Gluten Free, Dairy Free
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