Soupe de Potimarron

Ingredients

• Fresh parsley (for garnish)
• Pumpkin seeds (for garnish)
• Salt and pepper (to taste)
• Ground cinnamon (1/2 teaspoon)
• Ground nutmeg (1/2 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Potimarron (red kuri squash) (1 medium, 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 potimarron (red kuri squash) to the pot and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potimarron is tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the coconut milk, nutmeg, cinnamon, salt, and pepper. Cook for an additional 5 minutes.
7. Serve the soup hot, garnished with pumpkin seeds and fresh parsley.