Creamy Pumpkin Coconut Soup

This soup is so easy! It also contains lots of ingredients that are good for you – it is warm and tasty and takes less than 10 minutes to make.

1 tablespoon of olive oil
1 diced shallot
I diced clove of garlic
1 inch of diced ginger
1 -14 oz can of pumpkin puree – 398 mL
1 – 1/2 cups of broth – I use my homemade chicken or turkey but, beef bone broth would work too
1/2 cup canned coconut milk
1/2 tablespoon of maple syrup
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Coconut chunks diced or shredded unsweetened coconut to garnish
Pumpkin seeds (Pepitas) – soaked and toasted for garnish (I soak the seeds for 2-3 hours because it makes them easier to digest)
Cayenne pepper (garnish)

Saute the shallot, garlic and ginger in the heated olive oil for 1 minute on medium-high heat. Add all the other ingredients (except the garnishes) and whisk until well combined. Bring to a boil and simmer for 5-8 minutes. Serve with the toasted pumpkin seeds and a dusting of cayenne pepper (I don’t do this because I avoid spicy foods) and a garnish of coconut.