Creamy Blue Top Pumpkin Soup
- 1 bottle Blue Top Creamy Street Sauce
- 2 sugar pumpkins OR 1/4 cups pumpkin puree
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup light coconut milk
- 2 Tbsp maple syrup
- 1/4 each
- sea salt
- black pepper
This super creamy pumpkin soup recipe uses Blue Top Brand Creamy Street Sauce to kick up this traditional dish.
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Cut off the tops of two sugar pumpkins and then halve them. Scrape out all of the seeds and strings. Separate seeds and set aside.
Brush the flesh with oil and place face down on the baking sheet. Arrange the seeds around them and also brush with olive oil. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
In a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. • Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
Serve with a generous amount of Blue Top Creamy Street Sauce and toasted pumpkin seeds on top.