4-5
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 cans 100% pumpkin puree (not pumpkin pie mix)
- 2 c low sodium vegetable stock
- 1 can lite coconut milk
- 1 tbsp maple syrup
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp sea salt
- 1 pinch of cayenne pepper (optional) Optional
Instructions
1
Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
2
Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne (if using).
3
Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly.
4
Puree with an immersion blender or in a stand blender until very smooth. Garnish with pepitas, cashew cream, and hot sauce.
5
Enjoy!