Quick and Easy Pumpkin Coconut Soup

Ingredients

• 1 can pumpkin puree ((796 ml))
• 1 large onion ((chopped))
• 2 cloves garlic ((minced))
• 160 ml coconut milk
• 6 cups vegetable broth
• 1 Thai chili pepper ((optional))
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ginger
• 1 tsp black pepper
• salt ((to taste))

Instructions

1. 1

   In a large pot, add all the ingredients except the coconut milk.

2. 2

   Cover the pot and bring to a boil at medium heat. Lower the heat and let the soup simmer for 20 minutes.

3. 3

   Remove the soup from the heat. Let the soup cool completely, then use an immersion blender to blend the soup until smooth.

4. 4

   Put the soup back on the stove at medium heat. Pour the coconut milk into the soup and mix together using a spoon.

5. 5

   Cover the pot and bring the soup to a boil. Set the heat to low and let the soup simmer for 5 minutes or until desired thickness.