Recipe: Pumpkin Soup

Lauren Carrane September 9, 2019 at 7:27 pm
pumpkin soup

With pumpkin spice lattes out in full force, it’s a great time whip up this delicious pumpkin soup. It’s vegan, paleo and great for a cool fall night!

INGREDIENTS

  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-1 1/2 cans 100% pumpkin puree
  • 2 cups low sodium vegetable stock
  • 1 cup coconut milk
  • 1 Tbsp. maple syrup
  • 2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

DIRECTIONS

  1. Heat olive oil in a large pot over medium-high heat and add onion. Cook for approximately 4-5 minutes until onions become translucent.
  2. Carefully stir in garlic, pumpkin puree, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg.
  3. Let soup come to a boil and then turn the heat to low and simmer for approximately 20 minutes or until the soup has reduced and thickened

From 80 Twenty Nutrition