This recipe calls for the cute, small, sweet pumpkin, for more depth in flavour. Here’s how to make them:

Ingredients:

1 small sugar pumpkin 

1 Tbsp olive oil 

2 medium shallots, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup canned light coconut milk 

2 Tbsp maple syrup or honey 

1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

Preparation:

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Using a sharp knife, cut off the top of the sugar pumpkin and then cut it in halves. Use a sharp spoon to scrape out all of the seeds and strings.

Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.

To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.

Add remaining ingredients, including the pumpkin, and bring to a simmer.

Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into the pot. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. 

Serve and enjoy!

This pumpkin soup is the ultimate cozy cure for gloomy weather. Savour and warm up!  If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. Bon  Appetit!