Monday, October 20, 2014

Pumpkin Soup

2 tsp coconut oil
1 onion diced
2 C vegetable broth
2 C coconut milk
2 C pumpkin puree
1/2 tsp nutmeg
salt and pepper to taste
2 tbsp pumpkin seeds

1. Place coconut oil and onions in a stockpot and cook on medium high until translucent
2. Add broth, coconut milk, pumpkin, nutmeg and salt/pepper
3. simmer on med low for 25 minutes
4. Blend in blender or with emersion blender until smoth
5. Serve hot topped with pumpkin seeds

By Alyssa Koske

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