Pumpkin Soup with Cardamon Yogurt



2 pumpkins 

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.

hannah ells