Coconut Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 2 16oz bags of Osso Good Bone Broth - Chicken (can sub regular stock or vegetable stock)
  • 1 can of pumpkin puree
  • 1 medium yellow onion
  • 1 cup canned full fat coconut milk
  • 2 garlic cloves
  • ¼ tsp. to ½ tsp. cayenne pepper
  • ⅛ tsp. cumin
  • 1 tsp. salt (plus more to taste)
  • 1 tbsp. olive oil
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ⅛ tsp. all spice
  • a pinch of cinnamon
  • a pinch of cloves
  • 2 tbsp. of date nectar (can sub honey or maple syrup)
  • Roasted pepitas to garnish
Instructions
  1. In dutch oven or large heavy bottom pot, heat the olive oil over medium heat.
  2. Chop the onion and add to the pot and cook onions until translucent.
  3. While onions are cooking mince the garlic and add to the pot. Stir until fragrant, about a minute.
  4. Add the rest of the spices and stir for another minute or two.
  5. Add the bone broth and pumpkin puree. Whisk until fully combined together.
  6. Using an immersion blender blend the soup until fairly smooth, small bits of onion are ok. If you don't have an immersion blender, transfer in batches to a blender and carefully blend. Transfer back to the pot over medium heat.
  7. Bring mixture to a boil then reduce to simmer. Add the date nectar or honey and the coconut milk and stir to combine.
  8. Simmer uncovered for about 35 minutes. Stirring occasionally. Add salt to taste.
  9. Store leftovers covered in fridge for 3 to 5 days. Can freeze in airtight container for up to 3 months.
Recipe by Social Buttercream at http://socialbuttercream.com/2018/10/27/coconut-pumpkin-soup-fall-flavors-fiesta-continues/