PUMPKIN SOUP

 Ingredients

• 1 tablespoon olive oil,
• 1/2 onion diced, approximately 1 cup,
• 1/2 fresh pumpkin peeled and diced, or 15 oz can               pumpkin, approximately 8 cups,
• 4 cloves garlic, minced,
• 1 tablespoon fresh rosemary, minced,
• 5 cups vegetable broth,
• 1 cup coconut milk,
• 1/4 teaspoon ground pepper,
• 4 sage leaves,
• For garnish: 1/4 cup toasted sliced almonds,

Instructions

1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin, sage, and garlic and continue to cook for a few more minutes.
2. Add rosemary, red pepper, and vegetable broth. Bring to a boil, reduce heat to low and simmer until the diced pumpkin is soft and cooked through. Add salt and/or sea salt to taste.
3. Puree soup in a blender (in small batches), and return to the pot.
4. Add coconut milk and simmer for approximately two minutes.
5. Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.