This soup hits all the right notes. It’s got a hint of sweet and a pinch of spice (and everything nice!).
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 193
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 7g35%
- Sodium 544mg23%
- Potassium 147mg5%
- Total Carbohydrate 25g9%
- Dietary Fiber 7g29%
- Sugars 11g
- Protein 3g6%
- Vitamin A 280%
- Calcium 22%
- Iron 25%
- Riboflavin 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne (if using).
Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly.
Puree with an immersion blender or in a stand blender until very smooth. Garnish with pepitas, cashew cream, and hot sauce. Enjoy!
Ingredients
Directions
Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne (if using).
Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly.
Puree with an immersion blender or in a stand blender until very smooth. Garnish with pepitas, cashew cream, and hot sauce. Enjoy!
