Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 onion (diced (about 1 cup))
  • 1/2 pumpkin (peeled and diced (about 8 cups))
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh rosemary (diced)
  • 4-5 cups vegetable broth
  • 1/2-1 cup coconut milk
  • For garnish: 1/4 cup toasted sliced almonds

Instruction

  • Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  • Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  • Puree soup in a blender (in batches) and return to the pot.
  • Add coconut milk and simmer for another minute or two.
  • Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.