Easy Pumpkin Soup
4 Cups Chicken Stock (Sub vegetable stock for vegetarian alternative)
2 Cups Organic Pumpkin Puree (Be sure to use pure pumpkin and not pie filling)
1 Small Yellow Onion, Cut into Chunks
2 tsp Cinnamon
1 tsp Sea Salt
1/2 tsp Nutmeg
¼ tsp Black Pepper
½ Cup Organic Heavy Cream (Sub Coconut Cream for vegetarian alternative)
1. Combine chicken stock, pumpkin, onion salt and pepper in a large pot.
2. Cover the pot and simmer over medium heat about 20-25 minutes, or until the onion is tender.
3. Using an immersion blender purée soup until very creamy.
4. Remove from heat and mix in coconut cream, cinnamon and nutmeg.
Notes: Can add more cinnamon or nutmeg for a bolder flavor. Serve with a dollop of greek yogurt and roasted pumpkin seeds on top.
Prep Time: Approx. 5 Minutes
Cook Time: Approx. 20-25 minutes
Yield: Approx. 4 Servings