Coconut Pumpkin Soup
September 3, 2018
Canned pumpkin makes this creamy soup easy and delicious. With just a hint of spice, it’s perfect for cool weather. Coconut cream adds dairy free creaminess and richness to this velvety soup.
Prep
10 minsCook
25 minsReady-in
35 minsIngredients
2 tbsp olive oil
1 Onion diced
1 clove garlic minced
1/2 tsp Ground ginger
1/4 tsp Cinnamon
1 tsp fresh thyme
1 15 oz can Pureed pumpkin
2 cups Chicken broth
1 14 oz can Coconut milk chilled
roasted pistachios for garnish
Sea salt to taste
fresh ground pepper to taste
Instructions
- In a large saucepan, heat the oil over medium heat.
- Add the onion and garlic, and cook until softened.
- Add the seasonings, and cook for another minute.
- Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.
- Scoop the coconut cream off the top of the coconut milk and add the milk to the pot.
- Season with salt and pepper and simmer until heated through.
- Serve the soup topped with pistachios and a dollop of the reserved coconut cream.
Recipe Ratings
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