· 1 tbsp olive oil
· 1 onion, chopped
· 2 cups pumpkin puree
· 3 cups vegetable broth
· 1/2 cup coconut milk
· 1/2 tsp ground nutmeg
· Salt and pepper to taste
1. Heat olive oil in a pot and sauté onions until translucent.
2. Add pumpkin puree and vegetable broth. Stir well.
3. Bring to a boil, then simmer for 15 minutes.
4. Stir in coconut milk and nutmeg.
5. Blend soup until smooth, season with salt and pepper.
6. Serve warm with crusty bread.