Nonna Elena


Pumpkin Soup

  • 1 tablespoon olive oil
  • 1/2 onion diced (about 1 cup)
  • 1/2 pumpkin peeled and diced (about 8 cups)
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary diced
  • 45 cups vegetable broth
  • 1/21 cup coconut milk
  • For garnish: 1/4 cup toasted sliced almonds
  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.
  5. Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.