Pumpkin Soup

1. 1

   In a stockpot over medium heat, melt butter and saute onion, apples, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture with a hand immersion blender or pour in batches into a food processor or blender.

2. 2

   Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

3. 3

   Recipe adapted from Skinny Bitch Cookbook.

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