Creamy Pumpkin Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Pumpkin

4 cups, diced (about 1 small pumpkin)

Vegetable broth

4 cups

Coconut milk

1 cup

Ground cinnamon

1 teaspoon

Ground nutmeg

1/4 teaspoon

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Pumpkin seeds

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced pumpkin and cook for an additional 3-4 minutes, allowing it to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
5. Using an immersion blender or transferring to a regular blender, puree the soup until it reaches a smooth and creamy consistency.
6. Return the pureed soup to the pot and stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. Taste the soup and adjust the seasonings as necessary.
8. Serve the pumpkin soup hot, garnished with a sprinkle of pumpkin seeds and freshly chopped parsley.