Pumpkin soup

 

https://www.theseasonedmom.com/easy-pumpkin-soup/?fbclid=IwY2xjawGE8LlleHRuA2FlbQIxMAABHZotOHGg_A91eBD9_z9fxm4dSB3MqFMlmMx7Xl7U6AFHQFCJuqnO4IsZXg_aem_iNyeBtfoyMqonXs_cDDBLg#wprm-recipe-container-35980

Ingredients

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½ Tbsp. olive oil
1 sweet onion, diced
1 tablespoon minced garlic
1 teaspoon ground ginger
1 head cauliflower, florets diced (about 5 cups of florets total)
4 cups vegetable broth or chicken broth
1 (15 ounce) can unsweetened pumpkin puree (about 1.75 cups total)
1 tablespoon maple syrup (or brown sugar) (or for a slightly sweeter soup, use 2 tablespoons of maple syrup or brown sugar)
1 tsp. salt, to taste
1/2 cup full-fat canned coconut milk (or substitute with heavy cream)
Optional garnish: sliced green

Instructions

Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.
Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.
Stir in maple syrup, salt and coconut milk.
Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!