Simple Fall Soup
The simple, yet delicious nature of this soup is seriously soothing for the soul. I love the combination of the sauteed veggies and pumpkin, with the slight kick from the cayenne. It is perfect for a cool fall evening, and even more perfect for those with busy days, when you just want to reheat a nourishing soup for dinner and call it a night. This is a great make ahead meal!
Yield 4 servings
2 tablespoons avocado or coconut oil
1 onion, chopped
2 ribs on celery, chopped
3 carrots, chopped
3 cups green cabbage, shredded
1 tablespoon apple cider vinegar
16 oz pumpkin pureee
1 tablespoon paprika
1/2 teaspoon ground cayenne pepper (or chili flakes for less of a kick!)
1 teaspoon pink salt
2 cups coconut cream (about 1 13 ounce can, I like Lets Do Organic Coconut Cream)
In a large, heavy duty saucepan, heat avocado oil and sauté onion, celery, carrots and cabbage. Cook, stir constantly for about 12-15 minutes until veggies start to soften. When onions start to turn light golden brown, deglaze the vegetables with the apple cider vinegar and continue to cook. When carrots can easily be pierced with a fork, the vegetables are finished. Once veggies finish cooking, remove from heat and allow to cool slightly.
Place cooked veggies, pumpkin, spices and coconut cream in blender and blend for about 2 minutes, until vegetables are completely smooth. Reheat the soup and serve immediately, or make ahead and store in an airtight container for about 2-3 days, and reheat before serving.