Pumpkin Soup

Ingredients

• Fresh parsley (for garnish)
• Pumpkin seeds (for garnish)
• Salt and pepper (to taste)
• Ground nutmeg (1/2 teaspoon)
• Ground cinnamon (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Pumpkin (1 small, peeled and diced)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the diced pumpkin and cook for a few minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and pepper. Cook for an additional 5 minutes.
7. Taste and adjust the seasonings if needed.
8. Serve the pumpkin soup hot, garnished with pumpkin seeds and fresh parsley.