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Pumpkin Soup
Ingredients
1 Tbsp. avocado oil
¼ cup diced shallots
3 garlic cloves, minced
2¼ cups pumpkin puree
2 cups vegetable broth
1 cup canned light coconut milk
2 Tbsp. honey or maple syrup
¼ tsp. sea salt
¼ tsp. black pepper
¼ tsp. cinnamon
¼ tsp. nutmeg
Directions
Add oil, shallots and garlic to a large saucepan over medium heat. Cook for 2-3 minutes, or until slightly browned and translucent. Reduce heat if cooking too quickly. Add remaining ingredients and bring to a simmer.
Transfer mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pan, and continue cooking over medium-low heat for 5-10 minutes. Season to taste.
Garnish with toasted pumpkin seeds.
Serves 2-4
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