Pumpkin Coconut Soup

Yield: 4 servings

Ingredients:

2 tablespoons coconut oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 cups pumpkin puree
1 can (13.5 ounces) coconut milk
2 cups gluten-free vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Optional toppings: toasted pumpkin seeds, coconut flakes, heavy cream

Directions:

1. In a large pot, heat the coconut oil over medium heat.
2. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes until the onion is translucent and fragrant.
3. Stir in the pumpkin puree, coconut milk, vegetable broth, ground cumin, ground cinnamon, and ground nutmeg. Mix well to combine all the ingredients.
4. Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
5. Season the soup with salt and pepper to taste.
6. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
7. Return the soup to the pot and keep it warm over low heat.
8. Ladle the gluten-free pumpkin coconut soup into bowls.
9. Garnish with toasted pumpkin seeds, coconut flakes, heavy cream and chopped fresh cilantro, if desired.
10. Serve the soup hot as a comforting and flavorful appetizer or main dish.

Serve the gluten-free soup hot as a comforting and flavorful appetizer or main dish.