Dairy-Free Cream of Pumpkin Soup
This delicious warming recipe is extra-creamy and has hints of fall infused in each bite. It is quick to make and let's be honest - who
want cream of pumpkin soup?!
pumpkin pureé (fresh or canned)
black pepper to taste
pumpkin seeds as garnish
Saute onion in coconut oil in a medium saucepan until tender. Add vegetable broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Add pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
Stir in coconut cream and heat through. Do not boil. Ladle into individual soup bowls. Swirl in some additional coconut cream on top, and top with pumpkin seeds.
My favorite brand of coconut cream is the brand "Real Thai". In Canada, it can be found in the ethnic/world section at The Real Canadian Superstore.
christmas, fall, pumpkin, quick, soup, thanksgiving