Ingredients
 
  • 2 tbsp coconut oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 30 oz cans pumpkin puree
  • 2 14 oz cans coconut milk
  • 2 cups cups vegetable broth, salt-free
  • 1 ½ tbsp curry powder
  • ½ tsp thyme
  • 2 bay leaves
  • ½ tsp nutmeg
  • ½ tsp black pepper
  • ¼ cup pumpkin seeds
  • ¼ cup dried unsweetened cranberries
Instructions
 
  1. Melt the coconut oil in a large stainless steel stockpot over medium heat. Add the onions and cook for about 3 minutes, then add the garlic and cook for 30 seconds.
  2. Add the puree pumpkin, coconut milk, broth, curry paste, curry powder, thyme, bay leaves, nutmeg and black pepper. Stir well and bring to a boil.
  3. Cover, reduce heat, and simmer for 20 minutes.
  4. Turn off the heat and remove the bay leaves. Use an immersion blender to lightly puree the soup. Add more pepper to taste, if needed.
  5. Ladle your pumpkin soup into bowls and top with pumpkin seeds and dried cranberries. Enjoy!