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 Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Ingredients :
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
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.