2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
3 cups of pureed pumpkin, from a 796 ml can or fresh cooked pumpkin
3 1/2 cups low sodium vegetable or chicken stock
1/2 cup canned light coconut milk (reserve some of the remainder of the can for a drizzle on each bowl)
1 tbsp pure maple syrup
½ tsp sea salt
Heaping ¼ tsp black pepper
¼ tsp cinnamon
¼ tsp chili powder, optional
- Heat oil over medium heat in a medium size pot, add onion, sauté until softened and translucent, about 5 minutes. Add garlic, sauté for 30 seconds.
- Add the rest of the soup ingredients, bring to a simmer and cook for 5-10 minutes.
- Blend using an immersion blender or transfer to a blender and mix until smooth.
- Distribute the soup between 4 bowls, drizzle approximately one teaspoon of coconut milk over each bowl
Makes 6 cups, 4 servings