Ingredients •3 tablespoons extra-virgin olive oil •1 large onion, minced •4 cloves garlic, pressed •2 cans pumpkin puree •1/4 teaspoon ground cinnamon •1/4 teaspoon ground nutmeg •1 pinch cayenne pepper •1 pinch granulated sugar •1 large pinch salt •3 cups hot vegetable stock •1/2 cup full-fat coconut milk •salt and freshly ground black pepper to taste •1/4 cup chopped toasted almonds, or to taste
Directions 1.Heat oil in a large pot over medium; cook and stir onion and garlic, stirring often, until lightly golden, 10 to 12 minutes. 2.Stir pumpkin puree, cinnamon, nutmeg, cayenne pepper, sugar, and salt into onion mixture; cook until browned and fragrant, 5 to 8 minutes. 3.Pour vegetable stock into pumpkin mixture, stir, and bring to a boil. Reduce heat to low and cook soup at a simmer for 15 minutes. 4.Transfer soup to a blender, add coconut milk, and blend until smooth, thinning the soup with water if needed; season with salt and black pepper. Return soup to the pot and simmer for 5 minutes more. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. 5.Garnish soup with toasted almonds and freshly ground black pepper.
NM Vegan | 23 NM Vegan | 37
