Coconut Milk and Pumpkin Soup
35
min
Calories
237
Protein
3
Cabs
15
Fat
19
Pumpkin
100.00 g
Coconut Milk
50.00 ml
Vegetable Broth
100.00 ml
Garlic
1.00 clove
Coconut Oil
5.00 ml
Salt
0.50 tsp
Black Pepper
0.25 tsp
Ground Cinnamon
0.25 tsp
Pumpkin Seeds
5.00 g
Recipe
In a large pot, heat coconut oil and sauté chopped garlic and onion until soft.
Add diced pumpkin and cook for a few minutes.
Pour in coconut milk and vegetable broth, bringing the mixture to a simmer.
Add a pinch of salt, black pepper, and ground cinnamon to taste.
Blend the soup until smooth, then return to the pot and heat through.
Serve hot, garnished with pumpkin seeds.