CILANTRO PUMPKIN SOUP

CILANTRO PUMPKIN SOUP image

Yield 4

Number Of Ingredients 10

1 tbsp unsalted butter, ghee or coconut oil
1 medium white onion, diced
1 tsp ground nutmeg
1 tsp paprika
fine sea salt & ground black pepper
2 cups full-fat, canned coconut milk
3 cups homemade cooked pumpkin or canned pumpkin (about two 15 ounce cans)
4 cups Chicken Broth
¼ cup minced fresh cilantro, divided
¼ cup chopped pine nuts, for garnish

Steps:

Melt the fat in a stockpot over medium heat. Add the onion and sauté for 2 minutes, until translucent. Add the nutmeg, paprika, and a pinch of salt and pepper and cook for 1 more minute. Add the coconut milk, pumpkin, and broth to the pot and stir to combine. Bring the mixture to a simmer over medium heat, uncovered. Keep simmering for about 10 minutes, stirring often. Remove the soup from the heat. Use an immersion blunter to puree, or puree in a blender or food processor in batches. Adjust the seasonings to taste. Add half the cilantro and stir. Divide the soup between bowls and garnish with the remaining cilantro and the pine nuts before serving.