This soup hits all the right notes. It’s got a hint of sweet and a pinch of spice (and everything nice!).
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories193
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 7g35%
- Sodium 544mg24%
- Total Carbohydrate 25g10%
- Dietary Fiber 7g25%
- Total Sugars 11g
- Protein 3g
- Vitamin A 280mcg32%
- Calcium 22mg2%
- Iron 25mg139%
- Potassium 147mg4%
- Riboflavin 5mg385%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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!
