Pumpkin Mushroom Soup
MAKES: serving
Ingredients
3 cups diced, onions
3 cups mushrooms, sliced
salt, to taste
pepper, to taste
3 cloves garlic, chopped
2 cups chicken broth (vegetable broth for vegetarian option)
1 tsp ground ginger
1 tsp ground nutmeg
1 Tbsp dried parsley
1/2 tsp or more red pepper flake (optional)
2, 8 oz cans of pure pumpkin puree
3/4 cup of canned coconut milk, unsweetened
Directions
In a large pot, add onions and mushrooms. Season with salt and pepper. Stirring occasionally.
Add chopped garlic, and chicken broth. Scrape bottom of pan to remove anything stuck to the bottom. Add remaining seasonings, stir.
Add pumpkin puree and canned coconut. Stir.
Keep soup on a low simmer, stirring occasionally to let the flavors marry. Adjust seasonings if needed.
Turn heat off. Keep soup as is or carefully puree smooth. Serve immediately or let cool and freeze for another time. Enjoy!