Pumpkin Soup with Cardamon Yogurt
2 medium shallots diced
3 cloves minced 2 cups vegetable broth (DIY or store-bought)
1 cup Forager Coconut Cashew milk
2 Tbsp maple syrup or agave
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg, turmeric
Optional Cilantro garnish
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings. Next, Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
In a large saucepan over low- medium heat add 1 Tbsp olive, 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 Vitamix or Blender to puree the soup.
Top with a swirl of Cardomom Yogurt, fresh herbs and enjoy.
2 Cups Full Fat Forager Yogurt
1 teaspoons toasted, ground green cardamom
½ teaspoon extra-virgin olive oil
Sea Salt, to taste
Mix together the yogurt, cardamom and olive oil. Season with sea salt. Can be stored in fridge for up to a 1 week. Great in soups, over roasted veggies and more.