I could not stop sipping this soup! The fresh cracked black pepper on top and the sweet and savory blends of spices gave my tastebuds exactly what they needed for this beautiful fall day.
If you're looking for an easy and super delicious pumpkin soup recipe, this is it. No need to gut a pumpkin with this one.
Here's my recipe:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Total Servings: 6 - 8 cups
INGREDIENTS
1 MD Onion, diced
2 Tbsp Butter
2 Cups of Pumpkin Puree (or 2 - 15oz cans)
4 Cups of Chicken Broth or Vegetable broth
1 Tbsp Salts
1 tsp black pepper
1tsp Sage
1 tsp Cinnamon
1 tsp Nutmeg
1/2 Cup of Coconut Milk
Fresh Cracked Black Pepper (garnishment)
Extra Coconut Milk (garnishment)
INSTRUCTIONS
In a Dutch oven melt the butter then add in the diced onions and cook until soft and translucent.
Once the onions are cooked, add in the spices. Give a little stir to combine everything.
Next, add in the chicken or vegetable broth and bring to a boil. Stir occasionally.
Remove from heat and blend everything with an immersion blender. You can use a blender as well. Make sure to get all the onions blended well.
Stir in the coconut milk and add more salt and pepper to taste.
Serve with plenty of fresh cracked pepper on top, a drizzle of coconut milk, and enjoy!
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