Here’s how it works for me finding recipes… I decide what I want to eat, search for a while until I’m convinced I’ve found something amazing. I then try the recipe and if it isn’t unbelievable, I don’t add it to my recipe binder and I move on and keep trying recipes until I’ve found my favorite. Well, with this pumpkin soup, the search ended here. This is my favorite pumpkin soup recipe ever! This recipe is from Minimalist Baker. She does such an incredible job with her recipes!! Original recipe is here. My adjustments are below
Recipe Notes:
- With the kale topping, I did a different method and it makes it really crispy: Heat oil in pan (I use cast iron), once hot, add kale and garlic. Stir to ensure kale is fully coated with oil and garlic then salt, spread the kale flat in the pan and leave undisturbed for 1-2 min, then stir and repeat. Add sesame seeds once kale is wilted. Continue this process (stir, lay flat undisturbed) until kale is crispy. It won’t be super crispy and some may still be limp, but remove it once some are somewhat crispy, then let sit and it will crisp up.
- The soup is also delicious without the kale topping too if you need to skip a step!
- Any nut milk will work (normal milk or cream may as well but I haven’t tried that). If you use coconut milk, I recommend full fat
- I used organic canned pumpkin instead of roasting my own (but I’d love to try her way sometime, I just never get around to it, but I know it’s prob way better for you so you’re not getting the aluminum and potentially BPA). If you do use canned, make sure to use BPA free cans
- I don’t add any sweetener, but I’ve tried it both ways and it’s delicious both ways
- I subbed chicken broth for vegetable broth
- I sauté the shallot and garlic, then add a tiny bit of chicken broth and transfer to a blender (nutribullet works best for me.) let it cool a bit before doing this or add it to cold chicken broth so it doesn’t pressurize in the blender
Golden Soup