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Samantha Cassetty's Simple Pumpkin Coconut Soup
Author
Samantha Cassetty
Ingredients
1
cup
canned pumpkin
1
cup
broth (chicken or vegetable)
1/2
cup
canned coconut milk (full fat)
1/2
shallot, diced
1
clove garlic, diced
Pinch of salt, pepper, cinnamon, nutmeg
Instructions
In a saucepan, heat chopped garlic & shallot in a drizzle of olive oil until fragrant. Add to blender with the remaining ingredients.
Purée. Return to saucepan.
Heat & eat.
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