- 2 1/4 cup Pumpkin Puree
- 1/4 cup Shallots
- 3 cloves Garlic
- 1 Tbsp Olive Oil extra virgin
- 2 cup Vegetable Broth
- 1 cup Coconut Milk
- 2 Tbsp Maple Syrup
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
Dice Shallots. Mince Garlic.
In large saucepan over medium heat, add olive oil, shallot and garlic.
Cook for 2-3 minutes or until slightly browned and translucent.
Add remaining ingredients and bring to a simmer.
Transfer mixture to blender to puree the soup.
Pour mixture back to pot.
Continue cooking over medium-low heat for 5-10 minutes.