Pumpkin Kabocha Soup(Please choose organic ingredients)
2 lbs Kabocha squash, cut into cubes of uniform size 2 celery stalks, diced 1 small sweet onion, diced1 medium sized carrot, diced4 Tbs olive oil 1 cup pumpkin purée (for a sweeter soup, substitute sweet potato purée)1 cup unsweetened almond milk1 1/2 tsp ground cumin1 tsp ground coriander1 tsp ground ginger 1 tsp sea salt1/2 tsp fresh ground pepper
For garnish:Lightly roasted and peeled hazelnutsMicro greens of choice or chopped fresh herbs of choice Cooked farro or barley (optional)
Preheat oven to 425F. On a parchment lined baking sheet, toss Kabocha chunks with olive oil, season with additional salt and pepper and roast for 40 minutes.
Sautée onion in olive oil until translucent, add carrot and celery and continue until tender. Add cumin, coriander and ginger and blend flavors. A little caramelization is always okay.
When Kabocha is ready (it should be tender and caramelized on the edges), add all ingredients, except the almond milk, to your Vitamix.
Start on low and slowly add almond milk, increasing speed as you go. When desired consistency is reached, add to heavy bottomed pan and bring to a simmer to incorporate flavors. Top with garnish above (or garnish of choice).