Pumpkin Soup

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.

Recipe:

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

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 and then blend them 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.

Serves 4

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s