Ingredients

The following ingredients have 5 Servings
  • 1/2 TBS avocado oil
  • 1 1″ cube fresh ginger, peeled and finely diced
  • 1/3 cup chopped onion
  • 3 large cloves garlic, minced
  • 1 14oz canned pumpkin (about 1 3/4 cups pumpkin puree)
  • 1 cup light coconut milk (I used canned*)
  • 2 cups vegetable broth**
  • 2 TBS coconut aminos
  • 1/3 cup all natural almond butter (no sugar added)
  • 1/2 TBS ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp all spice
  • 1/2 tsp salt, or to taste

Instruction

  •  In a large pot over medium heat, add avocado oil, freshly diced ginger and minced garlic. Stir frequently for 3-4 minutes until garlic is fragrant and onion translucent.
  • Add in the rest of the ingredients into pot – pumpkin through salt – whisking together until smooth.
  • Allow mixture to come to a simmer for 5 minutes.
  • Next transfer mixture to blender, or use immersion blender to puree soup to make smooth.
  • Return mixture back to pot and bring back to simmer for an additional 10 minutes.
  • Serve soup with favorite toppings, enjoy!