This spiced pumpkin soup recipe from our Head Chef, Yadira Garcia of Happy Healthy Latina is a delicious and aesthetically pleasing addition to your holiday table. Served in a roasted acorn squash and topped with pepitas and coconut milk, it's hard to imagine a more seasonal autumn dish! The recipe features our new Salt-Free Sazón and Adobo, allowing you to add as much or as little salt as you'd like.
Begin by preparing your roasted veggies – acorn squash, garlic, and pumpkin. Preheat your oven to 400. Cut the acorn squashes in half, drizzle one tbsp of avocado oil on each half, and season with sea salt and pepper.
Cut the top of a head of garlic, drizzle with avocado oil, salt, and pepper and then wrap with foil.
Drizzle Pumpkin with avocado oil, onion powder, cinnamon, sea salt, and pepper.
Place the garlic, pumpkin and the acorn squash face up on a roasting pan or sheet tray and roast for 35-40 minutes or until the squash and pumpkin are fork tender. Set aside when done.
In a dutch oven or large pot, heat 2 tbsp avocado oil on medium flame. Add the onion and celery and sauté for two to three minutes or until the onion starts to become translucent.
Add Adobo and Sazón and stir to combine and coat vegetables. Add cooked roasted pumpkin and sauté for an additional two minutes and then deglaze with wine.
Squeeze the roasted garlic cloves out into the pot, add the pumpkin purée and coconut milk. Stir to combine and bring to a simmer.
Add sea salt and pepper to taste. Turn heat off.
If using an immersion blender, blend the soup directly in the pot. Alternatively, working carefully, transfer the soup to a blender, not filling it more than halfway at a time, and blend in batches until it's done.
Ladle soup into each half of roasted acorn squash. Top with roasted pumpkin seeds + drizzle of coconut milk.
