Pumpkin Soup

Name: Pumpkin Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 tablespoons Cabot Salted Butter; 1 tablespoon extra virgin olive oil; One 3-pound sugar pie pumpkin, peeled, seeded, and roughly chopped into 1-inch pieces (about 6 cups) (or substitute butternut squash); 2 apples, peeled, seeded, and roughly chopped; 2 medium sweet onions, chopped; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 pinch cinnamon; 1 pinch cayenne (optional); 2 (13.5 ounce) cans full-fat coconut milk; 4 cups vegetable broth (or chicken stock); Salt and pepper to taste; 1 cup Cabot Plain Greek Yogurt; ¼ cup Pepitas or roasted pumpkin seeds; 4 ounces Cabot Extra Sharp Cheddar cheese, shredded (about 1 cup)

Servings

6

Prep Time

20 minutes

Cook Time

35 minutes

Ingredients

2 tablespoons Cabot Salted Butter
1 tablespoon extra virgin olive oil
One 3-pound sugar pie pumpkin, peeled, seeded, and roughly chopped into 1-inch pieces (about 6 cups) (or substitute butternut squash)
2 apples, peeled, seeded, and roughly chopped
2 medium sweet onions, chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cinnamon
1 pinch cayenne (optional)
2 (13.5 ounce) cans full-fat coconut milk
4 cups vegetable broth (or chicken stock)
Salt and pepper to taste
1 cup Cabot Plain Greek Yogurt
¼ cup Pepitas or roasted pumpkin seeds
4 ounces Cabot Extra Sharp Cheddar cheese, shredded (about 1 cup)

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Directions

HEAT the olive oil and butter in a large stockpot over medium heat.
ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.
ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.
ADD the coconut milk and stock and simmer for about 20 minutes. Puree until smooth with either an immersion blender or a regular blender in batches. Season with salt and pepper, to taste.
SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.