– 1 tbsp coconut oil – 1 small onion, diced – 2 cloves garlic, minced – 1 tbsp all-purpose flour – 4 cups vegetable broth – 15 ounces canned pumpkin – 1 tbsp maple syrup – 1 tsp salt – ½ tsp ground cinnamon – ½ tsp ground nutmeg – ½ tsp cayenne pepper – 14 ounces coconut milk
Melt coconut oil in a large saucepan over medium heat. Sauté the onion until soft and translucent. Add garlic and cook until fragrant.
Add the remaining ingredients leaving out only the coconut milk. Stir to combine. Bring to a boil then reduce heat, and simmer for about 15 minutes.
Stream in the coconut milk then serve topped with pepitas or pumpkin seeds, a swirl of coconut cream, and chopped fresh herbs.
Absolutely! I recommend this pumpkin soup with coconut milk because it gives you a creamy, silky-smooth consistency. A similar texture can be achieved by using almond milk or oat milk. Use what you have!