Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion (chopped)
  • ½ cup shredded carrots
  • 15 ounce can pumpkin puree
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon dried garlic powder
  • 4 cups low sodium vegetable broth
  • 1 cup well-shaken full fat coconut milk (plus additional for garnish if desired)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • fresh basil to garnish

Instruction

  • Heat oil in a large pot. Once oil is hot, add chopped onion, and cook until starting to brown, about 20 minutes over medium heat. Stir in carrots, and cook an additional 5 minutes.
  • Stir in pumpkin puree, thyme, garlic powder, salt, and pepper. Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes.
  • Puree soup in batches in a blender until smooth. Return the soup to the pot and stir in coconut milk. Taste for seasoning, adding more salt and pepper if desired. Sprinkle with fresh basil and a dollop of additional coconut milk.