Pumpkin Soup with Crispy Brussels Sprout Leaves
This soup uses canned pumpkin, which means you can make it year round! If you have leftover Crispy Brussels sprout leaves, serve them in a dish on the table for snacking. Also, if you’re making this soup for kids, leave out the cayenne pepper or knock it down a bit.
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 1 apple, unpeeled, cored, and sliced
- 1 clove garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 (15-ounce) can pumpkin puree
- ¾ cup canned coconut milk
- 2 tablespoons brown sugar
CRISPY BRUSSELS SPROUT LEAVES
- 4 ounces Brussels sprouts, trimmed and leaves separated
- 1 to 2 teaspoons olive oil
- Sea salt
- Freshly ground black pepper
To make the soup: In a large pot, heat olive oil over medium-high heat and sauté onion and apple until soft, about 10 to 15 minutes. Add garlic, salt, and cayenne, and let cook 1 minute more until fragrant. Add broth and pumpkin, and bring to a boil. Remove from heat, and in batches, transfer soup to a blender and puree until smooth. Return to the pot, stir in the coconut milk and brown sugar, reheat, and season to taste.
For the Crispy Brussels Sprout Leaves: Preheat the oven to 375 degrees.
Spread Brussels sprout leaves on a large rimmed baking sheet and toss with olive oil. Season with salt and pepper, and bake for about 10 to 12 minutes until lightly browned and crisp.
To serve: Divide soup into bowls and top with a spoonful of crispy Brussels sprout leaves.