Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 onion diced (about 1 cup)
- 1/2 pumpkin peeled and diced (about 8 cups)
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary diced
- 4–5 cups vegetable broth
- 1/2–1 cup coconut milk
- For garnish: 1/4 cup toasted sliced almonds
Instructions
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Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
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Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
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Puree soup in a blender (in batches) and return to the pot.
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Add coconut milk and simmer for another minute or two.
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Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.
