Servings: 5
Ingredients
- 1 Tbsp oil for the pot
- 1 onion, chopped
- 2 garlic cloves, minced
- 15 oz can pumpkin puree
- 1 cup full-fat coconut milk
- 2 cups bone broth*
- 1 cup water
- 1 tsp salt*
Instructions
- In a medium pot, heat the oil over medium heat.
- Add the onion and saute until soft and translucent.
- Stir in the garlic and cook for about a minute, until fragrant.
- Add the pumpkin puree, coconut milk, bone broth, water, and salt. Stir until combined.
- Use an immersion blender to blend the soup directly in the pot, or transfer it to a blender in batches.
- Add more salt to taste.
Video
Notes
-*Substitute with vegetable broth for a vegan/vegetarian option.
-*You may need more or less salt depending on the saltiness of your broth. Mine is homemade and is lower in sodium than your average store-bought broth.
Nutrition
Calories: 77kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 509mg | Potassium: 212mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13237IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
Nutrition values are approximate and may vary.
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