Creamy Vegan Pumpkin Soup
Now its Fall i have been so busy with the new Move or is it old move back to AZ
So anyway here is one of my fave soups enjoy
Total Time: 25 minutes
Serving Size: 4
Ingredients
2 tablespoons coconut or olive oil
1 large sweet onion, diced
2 cloves garlic, minced
1 tablespoon minced ginger
Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
2 cups vegetable stock
One 15-ounce can coconut milk
1 tablespoon sugar or honey
2 teaspoons siracha
2 teaspoons sea salt
Instructions
Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes.
Carefully stir in the pumpkin, stock, coconut milk, honey, siracha, and salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly.
Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.
- See more at: http://feedmephoebe.com/2013/10/the-balanced-diet-creamy-vegan-pumpkin-soup/#sthash.1iLht4GU.dpuf