It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.
Ingredients
2 Pie pumpkins or 4 cans of pumpkin purée
1/2 15oz can coconut milk
1 liter low sodium vegetable broth
1 onion, chopped
1 tsp onion powder
1 Tbsp Braggs liquid amino acids
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Instructions
- If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
- Satè onions in a couple tablespoons of water until translucent.
- Blend onions in a blender with a little of the vegetable broth.
- Place into a soup pot along with pumpkin purée and the remaining ingredients.
- Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.
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2 comments
Looks beautiful!
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