Vegan Coconut Pumpkin Soup

1. 1

   In a deep pan, heat coconut oil over med-high heat, then add the onion. Stir and cook for about 8 minutes until soft and translucent, then add the garlic and cook one more minute.

2. 2

   Add the can of pumpkin and 2 cups of broth, stirring to combine.

3. 3

   Add the spices, stir and taste, adjust if necessary. Cook a few more minutes until you reach it starts to bubble.

4. 4

   Transfer to the blender (or I just used an immersion blender right in the pan) and start blending. Slowly add the cup of coconut cream until well combined.

* Per serving · 4 servings · Values may vary.

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