1/5/13

pumpkin soup...



Ingredients:

- 2 tbsp. canola oil
- 1 onion, chopped
- 2 cup vegetable broth
- 1 can (15 oz.) pumpkin puree
- 3/4 cup water
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. black pepper
- 1/2 tsp. sea salt
- 1 cup coconut milk

Preparation:

1. In a saucepan, heat the oil over medium heat. Add onion and cook until tender.
2. Add the rest of ingredients, except coconut milk. Bring to a boil, then simmer for 5 minutes.
5. Add coconut milk and cook for 5 more minutes.
4. Using an immersion blender, puree the soup directly in the pot until smooth.
5. Serve immediately.

1 comment:

Cristina, de: salypimienta.blogspot.com said...

I love it! I have a recipe quite similar at my blog.
Good soup for winter time!

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