Ingredients:

  • 2 lbs sugar pie pumpkin, peeled and cubed
  • 2 large Granny Smith apples, peeled, cored, and quartered
  • 2 medium carrots, peeled and sliced
  • 1 large yellow onion, wedged
  • 4 cloves garlic, unpeeled
  • 3 tbsp avocado oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika
  • 4.5 cups low-sodium vegetable broth
  • 1 tbsp fresh ginger, grated
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 0.5 cup full-fat coconut milk

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is essential for immediate caramelization.
  2. Toss the pumpkin cubes, apple quarters, carrots, and onion wedges with 3 tbsp avocado oil, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp smoked paprika on a large baking sheet.
  3. Place the 4 unpeeled garlic cloves on the tray as well.
  4. Roast the mixture for 30 minutes until the pumpkin is tender and the apple edges are browned. Note: You should hear a gentle sizzle as the moisture escapes the vegetables.
  5. Squeeze the roasted garlic out of their skins and discard the peels.
  6. Transfer all the roasted vegetables and fruit into a large pot or a high speed blender.
  7. Add 4.5 cups vegetable broth and 1 tbsp maple syrup.
  8. Blend on high speed until the mixture is completely smooth and velvety.
  9. Stir in 0.5 cup full fat coconut milk, 1 tbsp grated ginger, and 1 tsp apple cider vinegar.
  10. Warm the soup over medium heat for 5 minutes until it starts to steam but does not boil.