10 minute Pumpkin Soup with coconut milk and tahini
No artificial foods, preservatives or fillers found here. Just real food, fast. Plus, it's super filling, satisfying and healthy.
Ingredients
- 3 cups roasted pumpkin puree about 1 3-4 lb pie pumpkin
- 1/4 white onion
- 1/2 can coconut milk
- 1 cup chicken bone broth
- 1 1/2 tbsp tahini
- 1 tsp salt
- 1-2 grinds fresh black pepper
- 1/2 tsp cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Put onion, coconut milk, and broth into the blender with roasted pumpkin. Puree until smooth. (If you have a ninja chef, use soup mode, which takes about a minute and a half)
- Meanwhile, add tahini, salt, pepper, cayenne, cinnamon, and nutmeg into a small pot on the stove.
- Pour in blended pumpkin and stir in spices
- Simmer on low until evenly heated. This is a great time to wash the blender.
- Serve and enjoy!
Notes
You can use freshly roasted pie pumpkin or pumpkin puree.