- 4 pounds pumpkin, peeled and cut into cubes
- 2 cups vanilla-flavored coconut beverage
- 1 (14.5 ounce) can chicken broth
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 cup vanilla yogurt (optional)
- chopped toasted walnuts (optional)
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
- Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.
05/07/2018
recipepes.com
Pumpkin Pie Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
