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| DESCRIPTION | SERVINGS: | Serving |
INGREDIENTS
- 1/2 cup yellow onion chopped
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon ground nutmeg
- 1 Cloves garlic minced
- 2 cups Vegetable Broth
- 1 cups pumpkin puree
- 1/2 teaspoon whole black peppercorns
- 1/4 cup light coconut milk
INSTRUCTIONS
- In a stock pot, water sauté chopped onion and garlic for 5 minutes or until onion is lightly browned or translucent
- Add remaining ingredients (except the coconut milk) stir well so that pumpkin puree and vegetable stock come together.
- simmer for 30 minutes
- For the easiest blending option, use an immersion blender and immerse directly into the soup (turning stove heat off before you start). A regular blender or food processor may be used. In that case, blend 2 cups at a time and be careful not to burn yourself when transferring from pot to blender and back again.
- Once soup is blended together, simmer for another 30 minutes
- Finally, stir in coconut milk and serve. Garnish with fresh thyme if you wish.
RECIPE NOTES
This recipe is for one serving. I recommend quadrupling the recipe and storing the remainder in the refrigerator or sharing with family/friends. YUM.
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