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