Easy Pumpkin Soup

Easy Pumpkin Soup
  • ½ Tbsp. olive oil
  • 1 sweet onion, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 1 head cauliflower, florets diced (about 5 cups of florets)
  • 4 cups vegetable or chicken broth
  • 1 15-ounce can unsweetened pumpkin puree (about 1 3/4 cups)
  • 1 tablespoon brown sugar
  • 1 tsp. salt, to taste
  • ½ cup full-fat canned coconut milk (or substitute with heavy cream)
  • Optional garnish: sliced green onions, chives, or sour cream

Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring. Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender. Stir in maple syrup, salt and coconut milk. Remove from heat and puree the soup in blender until smooth.

Note: This soup freezes well for up to three months.

1 Comment
  1. Looks yummy will try it