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Wilmington nutritionist Dr. John Weisberg is proud to present this autumn delectable. Enjoy!

Roasted Pumpkin Soup

What you’ll need:

  • 3.5 lbs of pumpkin, skinned and chopped
  • 2 organic apples, cored and chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 T coconut oil
  • 1/2 tsp salt
  • 1/2 tsp fresh thyme
  • 13.5 oz whole coconut milk
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1 T Parmesan cheese
  • 3 cups homemade chicken stock

What to do:

  1. Preheat oven to 340°. While oven is preheating, prepare pumpkin, onion, and garlic. Add chopped ingredients to a baking dish and top with coconut oil and salt.
  2. Bake for about an hour, stirring intermittently.
  3. Combine roasted ingredients with thyme, coconut milk, paprika, turmeric, Parmesan, and chicken stock in a large soup pot and bring to a boil. Simmer for about 20 minutes.
  4. Use an immersion blender, regular blender, or food processor to blend until smooth consistency is reached.
  5. Serve hot.

Note: The Vedge recommended topping with toasted pepitas or coconut flakes.

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