Vegan Pumpkin Soup

Ingredients

• 11 sugar pumpkin (about 3 lbs), peeled and cubed, or 4 cups pumpkin puree
• 21 3/4 cup organic coconut milk (carton style)
• 31 medium onion, diced
• 43 cloves garlic, minced
• 52 tbsp olive oil
• 64 cups vegetable broth
• 71 tsp ground cinnamon
• 81/2 tsp ground nutmeg
• 91/2 tsp ground ginger
• 101 tsp sea salt
• 111/4 tsp black pepper

Instructions

1. 1

   Cut pumpkin into cubes and sauté chopped onions and garlic in olive oil until soft and fragrant.

2. 2

   Add pumpkin cubes and vegetable broth to the pot, then simmer until pumpkin is tender and easily mashed.

3. 3

   Use an immersion blender or transfer soup to a blender and puree until smooth and creamy.

4. 4

   Stir in coconut milk/cream and your preferred spices, then heat through gently without boiling.

5. 5

   Taste and adjust seasoning, then serve hot with a drizzle of coconut cream or pumpkin seeds on top.