Ingredients: 4 servings 35 minutes
4 cloves Garlic
2 lbs Pumpkin (1 can pumpkin puree)
1 cup Yellow onion
1 can of Coconut milk
1 tablespoons Coconut milk
1 1/2 cup Vegetable broth
1/4 teaspoons Black pepper
1/4 teaspoons Cinnamon, Ground
1/2 teaspoons Paprika
1 teaspoons Salt
2 tablespoons Avacado Oil
1 tsp Cumin, Ground
1 tablespoons Pumpkin seeds
Drizzel of Balsamic vinaigrette
1/2 cup Parsley thinly chopped
Directions:
Get your big pot heat it up to medium flame. Add your Avacado oil first.
Satue onion, minced garlic let it cook for 3 minutes.
Add your can of coconut milk and pumpkin puree.
Add your all spices such as cinnamon, cumin, salt, black pepper and peprika.
Bend it all together and now add your vegetable broth. Let it simmer for 8 minutes.
Garnishing:
Serve it in bowl with pumpkin seeds, balsamic drizzle and black peppers with Parsley.
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Sincerely
Kinjal.
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