Pumpkin Coconut Soup

Pumpkin or any squash soup is a favorite at our home in autumn. We typically will have soup and bread on Friday nights all fall long! This pumpkin coconut soup is easily made vegan and has an extra nutty flavor by adding peanut butter to it. Might sound different, but the nutty flavor of peanuts nicely enhances the flavors in the pumpkin. The best part? It is really easy to make! Start to serve time is only about 15 minutes.

Ingredients:

2 cans pumpkin purée

1 can coconut cream

1 tbsp Apple cider vinegar

1 tsp ginger paste

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 cup peanut butter

1 tbsp honey (or vegan option like agave)

Pepper to taste

1/2 tsp cumin

1 tbsp soy sauce

Combine in medium pot and allow to lightly boil for 5 minutes while occasionally stirring. Top with toasted pumpkin seeds and serve.

Enjoy!