Quick & Cozy Soups with 5-Ingredients or Less

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Pumpkin Soup

Pumpkin soup takes on a rich and velvety dimension with the addition of sweet, creamy coconut milk. Topped with toasted pumpkin seeds for extra crunch, it comes together in a pinch.

Ingredients (serves 4):

• 2 cups pumpkin puree
• 2 1/2 cups vegetable broth
• 3/4 cup full-fat coconut milk
• 1/2 cup pumpkin seeds
• Salt, pepper, and cinnamon to taste

Instructions:

1. In a large pot, combine the pumpkin puree, vegetable broth, and coconut milk. Bring to a simmer over low heat and cook for about 15 minutes.
2. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and blend until smooth.
3. Season with salt, pepper, and cinnamon to taste.
4. Toast the pumpkin seeds in a dry skillet until they are golden and fragrant.
5. Serve the soup hot, garnished with the toasted pumpkin seeds.

Enjoy!