Fall in a Bowl: Pumpkin Soup
This pumpkin soup is delicious, clean, simple and easy to make. If you love the combination savory and sweet mixed with fall flavors— this is right up your alley. The best part? It’s good for you!
Benefits of Pumpkin
•high in beta-carotene: the orange pigment in pumpkin that gives it its color. Consuming this is good for: fighting inflammation, vision, immunity, kills free radicals.
•antioxidant rich
•gut health
•boosts metabolism
•cancer fighting properties
•improves skin health
Ingredients
(I’m gonna preface this by saying I EYE BALL EVERYTHING so I’m trying to give rough estimates but adjust the seasonings and thickness to your liking)
•one large yellow onion, chopped
•one can of organic pure pumpkin purée
•a thumbnail size of fresh ginger, grated (you can use ginger seasoning)
•broth (whatever you like. Beef, chicken, veggie)
•one can of coconut milk
•agave or pure maple syrup (about 2tbsp)
•cinnamon
•clove
•nutmeg
•pink Himalayan salt
•black pepper
•pumpkin seeds to tops (parmigiana if you do cheese) to top
Directions
•bring about a 1.5cups of broth to a boil
•in the meantime, in a separate pan— heat a tablespoon of oil (prefaced olive, coconut, or avocado oil) on low to medium heat. Add chopped onions. Sauté until brown
•once broth is boiling, add the can of pumpkin pure. Mix in evenly
•add half a can of the coconut milk
•mix in the onions, ginger and seasonings
•add more coconut milk based on your preference of thickness
•add the agave or maple syrup
•adjust seasonings / sweetness to your liking
•top with pumpkin seeds and enjoy
Suggestion: save the leftovers and use it for a sauce base on pasta, gnocchi, or zoodles!