Saturday, October 29, 2016

Pumpkin Spice Soup

3 cups pureed fresh pumpkin
2 medium onions, small chopped
1 tbsp coconut oil
2 cups vegetable broth
2 cups coconut milk
1/4 cup maple syrup
2 tbsp pumpkin pie spice
2 tsp coarse black pepper
2 tsp kosher salt
Coconut cream& Fried onions for serving 
1. In a large pot heat coconut oil over a medium high flame. Sauté onions in oil until translucent and beginning to turn golden. Add pumpkin puree, vegetable broth, coconut milk, syrup and spices. Stir soup, cover and bring to a boil over a high flame. Once soup is boiling let it simmer on low for 20 minutes. Cool soup and puree with an immersion blender or in a smoothie blender. Serve with a small dollop of coconut cream, and fried onions on top.
Yields: 8 servings 
Bon Appétit! 

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