Ingredients
- 4 teaspoons olive oil
- 2 tablespoons Onion Onion™ Seasoning
- 4 cups reduced sodium vegetable broth
- 2 (15 ounce) cans 100% pure pumpkin
- 2 tablespoons Rustic Herb Seasoning, divided
- 1 (13.5 ounce) can full fat coconut milk
- ½ cup roasted and salted shelled pumpkin seeds (pepitas)
- 1 tablespoon grated Parmesan cheese
- Sour cream, optional
Directions
- Heat 1 tablespoon oil in large saucepan over medium-high heat. Add Onion Onion Seasoning; sauté 30 seconds.
- Stir in broth; bring to a simmer. Add pumpkin and 1 tablespoon Rustic Herb Seasoning; simmer 5 minutes. Stir in coconut milk; continue simmering 5 minutes.
- Meanwhile, combine pumpkin seeds and remaining 1 teaspoon oil in small bowl. Add remaining 1 tablespoon Rustic Herb Seasoning and Parmesan cheese. Toss to coat.
- Ladle soup into bowls or shot or cordial glasses. Sprinkle with herbed pumpkin seeds.
- Makes 6 (1½ cup) servings.
- Tips:
- To decorate the glasses, add sour cream to a resealable plastic bag. Cut off a bag corner. Pipe slightly wavy ring around the inside of each glass. Using a wooden skewer, push the sour cream down to make elongated lines. Pour soup into glasses.
- Serve soup in Jack Be Little or other small pumpkins. To prepare pumpkins, cut top ½ inch off each pumpkin; scrape out seeds. Place on a baking sheet with rim. Add ½ cup water to baking sheet; cover pumpkins with foil. Bake 20 minutes or until soft enough to scoop out pumpkin flesh. Remove from oven and cool; gently scoop out flesh, leaving a ¼-inch shell.
- To decorate the glasses, add sour cream to a resealable plastic bag. Cut off a bag corner. Pipe slightly wavy ring around the inside of each glass. Using a wooden skewer, push the sour cream down to make elongated lines. Pour soup into glasses.
Nutrition
Per serving: (does not include optional topping) Calories: 234, Total Fat: 16.5g, Sat. Fat: 11g, Cholest: 1mg, Sodium: 862mg, Carbs: 17g, Fiber: 6g, Sugar: 6g, Protein: 3g.
