Pumpkin Soup

Time: 25 min Servings: 4

Ingredients

2 cups pumpkin puree

1 Tbsp olive oil

1/2 medium onion, chopped

2 garlic cloves, diced

1/2 apple, Pink Lady or Honeycrisp, peeled, cored & chopped

1/4 cup canned full-fat coconut milk

2 cups low-sodium vegetable broth

1/2 tsp black pepper

1/2 tsp cinnamon

1/4 cup roasted and salted pepitas

Directions

1. Over medium heat in a saucepan, sauté onion, apple, and garlic in olive oil.
   

2. Stir in coconut milk and pumpkin puree.
   

3. Using an immersion blender, blend until smooth.
   

4. Add broth and spices, and simmer for 15 minutes.
   

5. Top with pepitas, if using. Enjoy!

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Notes

• Storage: store in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 3 months.

• Spices: add warming spices like nutmeg and cloves.

• Heat: add a dash of cayenne pepper.

• Pumpkin: swap canned pumpkin for a fresh, roasted sugar pie pumpkin.

Pumpkin Soup.pdf

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