Spicy Pumpkin Soup @monicamaydesign
Let’s spice it up with our new Ginger-Turmeric Sauce and give it some decorative cuteness by cutting out leaf shapes with paper punches using @seasnax nori seaweed . So simple ~ just add one Tbsp Ginger-Turmeric Sauce to your pumpkin soup while cooking. The veggies will absorb the rich flavor of the aromatic spices. Then top with organic nori leaves and a generous sprinkle of Coconut Aminos.
Spicy Pumpkin Soup with Ginger-Turmeric Sauce and @seasnax nori seaweed
Here's our recipe for this hardy/hearty fall day warner.
Wash and chop veggies into equal chunks for even cooking. Heat a soup pot with a Tablespoon of Alive Coconut Oil, add chopped onions and caramelize them. After a minute or two, add carrots, potatoes, pumpkin and leek. Pour broth over everything to cover the veggies. Add salt and bring to a boil. Sizzle on low heat for about 20-30 minutes or until vegetables are soft. Add a Tbsp Ginger-Turmeric Sauce to the soup while it's cooking.
When veggies are soft, turn off heat and let stand for a few minutes 'til cool enough to puree. When soup is creamy, season with a few sprinkles of Coconut Aminos. Garnish with nori seaweed “leaves” . For fun and extra eye-appeal, drizzle the Coconut Aminos in pretty circles on top. This soup reheats easily, and lasts for three days in the fridge.
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