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Gluten-Free Vegan Pumpkin Coconut Soup

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Ingredients
  

  • 1 796ml can pumpkin puree
  • 1 400ml can coconut milk (reserve 3-4 tbsp. of coconut cream from the top of the can to garnish the soup)
  • 4 cups gluten-free vegetable broth (Carrie: I use Kitchen Basis)
  • 2 tbsp maple syrup
  • 1/2 tsp dried ginger
  • salt and pepper, to taste
  • pumpkin seeds, as needed to garnish the soup (allot approximately ½ tbsp. of seeds for each portion)

Instructions
 

  • This recipe could not be simpler to make.
  • Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot.
  • Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally.
  • Once it starts to bubble you can turn the heat down to a simmer.
  • Season with salt and pepper to taste and serve.
  • Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.
  • Enjoy!
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