Spiced Pumpkin Soup
Warm roasted pumpkin pureed soup with a kick of spicy undertones. Fall/autumn comfort food! {Healthy Vegan, Gluten Free, Refined Sugar Free, Dairy Free}
Equipment
- Blender or Immersion Blender
Ingredients
- 2 ½ Cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoon minced garlic
- 2 medium diced shallot
- 2 cups low sodium vegetable broth
- 1 cup coconut milk
- ½ teaspoon cayenne pepper (more or less to liking)
- ¼ teaspoon cinnamon and nutmeg
- pinch of salt and pepper
- pumpkin seeds for decorating (optional)
Instructions
- Take a large saucepan over low heat sauté shallot and garlic (using some olive oil).
- Cook for 3 to 5 minutes, or until browned.
- Add remaining ingredients into pot (except pumpkin seeds).
- Simmer on low.Put immersion blender into pot and puree the ingredients together. If you don't have a immersion blender, transfer soup to a regular blender. Blend until smooth.
- Continue to simmer until hot. Serve and sprinkle pumpkin seeds to preference.