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 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.