Pumpkin Soup with Coconut Milk & Ginger

• Gluten free
• Paleo

• Meat

  • 2 cups Or chicken/vegetable broth

• Produce

  • 1 Cilantro
  • 2 tbsp Ginger, fresh
  • 1 15 ounce can Pumpkin puree

• Canned Goods

  • 1 15 ounce can Coconut milk

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

Found on thelittlepine.com

Ingredients

• 1 15 ounce can of Pumpkin Puree
• 2 cups or Chicken/Vegetable Broth
• 1 15 ounce can of Coconut Milk
• 2 Tablespoons of Fresh Grated Ginger
• 1 Tablespoon of Olive Oil
• 1/2 Tablespoon of Cumin
• 2 Tablespoons Curry Powder
• Salt & Pepper to Taste
• Cilantro for garnish

Directions

• In a medium sized sauce pan heat the olive oil. Add the cumin and curry powder and roast for 1 minute. (You can skip this step, however I think roasting the spices adds a nice flavor :))
• Add all other ingredients to the pan.
• Stir, combine, and heat to desired temperature.
• Serve with chopped cilantro on top and enjoy!