SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 35 minutes
Ingredients
2 tablespoons coconut oil
1 medium onion, diced
coarse sea salt and freshly ground black pepper, to taste
2 (15-ounce/425-gram) cans pumpkin puree
1 teaspoon dried thyme
1 (14.5-ounce/411-gram) can diced tomatoes
2 cups (480 ml) chicken broth
1 cinnamon stick
½ teaspoon freshly grated nutmeg
¼ cup (60 ml) organic honey
½ cup (120 ml) full-fat coconut milk
½ cup (60 grams) toasted salted pumpkin seeds, for garnish
Process
- Heat the coconut oil in a medium stockpot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until tender and translucent, about 5 minutes. Add the pumpkin, thyme, tomatoes, chicken broth, cinnamon stick, nutmeg, and honey and bring to a simmer.
- Reduce the heat to medium-low and let simmer for 30 minutes, then remove the cinnamon stick and add the coconut milk. Use an immersion blender to puree the soup, or transfer in small batches to a blender to puree. Season to taste with salt and pepper, and blend once more. Garnish with the toasted pumpkin seeds and serve.
