2 tablespoons olive oil
1 small white onion, diced
1 cup diced butternut squash (skin and seeds removed)
3 cups canned pumpkin (approximately 1 ½ 15-ounce cans)
1 tablespoon honey or light agave syrup
2 cups water
¼ cup apple juice concentrate
2 teaspoons vegetable bouillon
½ teaspoon curry powder
1 teaspoon coarse salt
½ teaspoon white pepper
½ teaspoon cinnamon
1 cup coconut milk
6 tablespoons pepitas (pumpkin seeds), roasted and salted (for garnish)
Method:
- Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
- Add remaining ingredients. Stir to combine and bring just to a boil.
- Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
- Blend with immersion blender until smooth or transfer soup to blender and purée until smooth.
- Evenly divide soup into 6 bowls and top each bowl with 1 tablespoon of pepitas.
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