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Pumpkin Soup

By Kimi Coupe


2 medium onions, chopped

3 large garlic cloves, chopped

1 T. coconut oil or avocado oil

2 c. vegetable or chicken broth

2 1/4 c. pumpkin puree (homemade or canned)

1/2 c. canned coconut milk, full fat

1 t. salt

1/4 t. pumpkin pie spice

ground black pepper, to taste




Preheat pot on low-medium heat and swirl oil to coat bottom of pan. Add onions and garlic and cook until translucent, stirring occasionally. Add remaining soup ingredients, bring to a boil, cover and cook on low heat for 15-20 min. Blend soup with an immersion blender or in a regular blender (do not fill the blender more than half full and leave an opening in the lid to avoid the hot soup overflowing) until smooth and creamy. Serve hot.

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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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