Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups pumpkin puree (fresh or canned)
  • 3 cups vegetable stock
  • 1 cup coconut milk
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • Pumpkin seeds (optional, for garnish)

Instructions:

  1. Heat olive oil in a pot. Sauté onion and garlic until softened.
  2. Add pumpkin puree, vegetable stock, and cinnamon. Bring to a boil, then simmer for 15 minutes.
  3. Blend the soup until smooth, stir in coconut milk, and season with salt and pepper.
  4. Serve warm, garnished with pumpkin seeds.

Nutritional Information (Per Serving):
Calories: 180 | Protein: 3g | Carbs: 20g | Fat: 10g | Fiber: 4g