Homemade soups are a great way for you to squeeze more veggies into your diet, while reducing your sodium intake.
Ingredients
1 Tbsp Olive Oil
1 Onion, medium dice
2 cloves Garlic, minced
½ tsp Salt / pepper
1 tsp Cinnamon, ground
½ tsp Nutmeg, ground
½ tsp Ginger, ground
1 tsp Thyme, dry
1, 28oz can Pumpkin Puree
4 cups Vegetable Stock, low sodium
2 Tbsp Maple Syrup
¼ cup Coconut Milk
½ cup Pecans, toasted (optional)
½ cup Chives, chopped (optional)
Instructions
- Sauté onions with olive oil until translucent.
- Add garlic and cook until fragrant.
- Stir in the spices, cook until fragrant, about 30 seconds.
- Add pumpkin puree, vegetable stock, and maple syrup and stir to combine. Increase heat to high to bring to a boil, then reduce to low heat to allow soup to simmer for 20 minutes.
- Blend in batches or use an immersion blender in the pot.
- Stir in the coconut milk.
- To serve, ladle soup into bowls. Garnish with optional pecans, chives, and additional milk if desired.
*Adapted from Health Meets Food
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