This roasted pumpkin, coconut milk soup with ginger, rosemary and fried sage was the perfect comfort food this past week with the snow flying and Jack Frost nipping at our toes. I plan to make lots of soups with all the root veggies we harvested this summer. Some how when they are turned into soups you never get sick of them, plus they are a perfect pop of color against the white, snowy environment arounds us. :)
Roasted Pumpkin Soup with Fried Sage
*adapted with gratitude from GreenKitchenStories.com
Serves 6-8
1 small pumpkin roasted and pureed, or 2 cans of organic pumpkin
1 can organic coconut milk
3 cups water (add more if needed/desired)
1 sprig fresh rosemary or 1 tsp dried
1/2 inch-1 inch fresh ginger, peeled and grated fine
2 tablespoons apple cider vinegar or white wine
Sea Salt and Fresh ground pepper to taste
Remove seeds and roast pumpkin in sections, face down on a baking tray at 400F for 30-40 mins or until skin and flesh is soft. Remove and let cool for 10 mins or so. Scoop out flesh and place in a food processor or high speed blender together with the rest of the ingredients. Blend on high till completely smooth. Add extra water if need and season to taste. Return to pot to warm. Garnish with fried sage and fresh rosemary.
Enjoy!
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