Winter Pumpkin Soup

This soup is the ultimate cozy bowl of nourishment, thanks to red kuri squash and Japanese yams. Red kuri squash is rich in beta-carotene, supporting immune health, glowing skin, and eye function, while its naturally sweet, nutty flavor creates a creamy, velvety texture. Japanese yams add gut-friendly fiber, antioxidants, and steady energy, along with vitamin C and potassium to keep your body balanced all winter long. Warm, comforting, and packed with nutrients—this soup is everything your body craves in the colder months!

Serves 4

Ingredients

6 cups vegetable stock
4 cups organic Red Kuri pumpkin squash
1 cup organic Japanese yams
1 1/2 T salt
1 tsp chopped fresh parsley
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1/2 tsp fresh thyme, finely chopped
1 garlic clove, minced
4 T organic coconut milk
1/2 tsp ground black pepper
2 cups cannellini beans 

Directions

1. In a large stockpot, heat vegetable stock and add pumpkin, yams, onion, carrots, celery, garlic, parsley, beans, thyme, and black pepper. Bring to a boil, then reduce to a simmer for 30 minutes, uncovered.
2. Puree soup in batches (2 cups at a time) in a blender.
3. Return pureed soup to the pot, bring to a boil, then simmer for 10-15 minutes. Stir in coconut milk.
4. Serve with fresh parsley and pumpkin seeds.