Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup white onion (diced)
  • 1 cup carrots (diced)
  • 2 garlic cloves (minced)
  • 4 cups vegetable broth (or chicken broth)
  • 1 15 ounce can of pumpkin puree ((not pumpkin pie mix))
  • 1 cup canned coconut milk (full fat or lite)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ginger
  • 1/3 cup plain yogurt, plain Greek yogurt, or lite sour cream ((optional, and can use coconut yogurt for dairy-free))

Instruction

  • In a large saucepan over medium-high heat, heat the oil. Add the onion, carrot, and garlic. Cook for 5-10 minutes, stirring often, or until the vegetables are tender.
  • Add the broth, coconut milk, maple syrup, vanilla, cummin, cardamom, cinnamon, cloves, ginger, salt, and pepper. Reduce the heat to low and stir the ingredients together. Simmer for 10 minutes to let the flavors combine.
  • Remove from the heat. Using an immersion blender, or carefully transferring the soup to a standard blender and adding the lid (make sure to vent to allow steam to escape), puree the soup for about 1 minute until smooth.
  • Stir in yogurt or sour cream right before serving. Season with salt and pepper to taste.