Start your Thanksgiving meal with this fiber and allium filled Pumpkin Soup!
1 Tablespoons Olive Oil
1/2 large or 1 small Yellow Onion, diced
1 Cloves Garlic, diced
1/2 Teaspoon Cinnamon, 1/2 Teaspoon Nutmeg and 1/2 Teaspoon Ground or fresh Ginger (or) 1 heaping tablespoon of pumpkin pie seasoning.
1 15 Ounce Cans Pumpkin Puree
2 cups Vegetable or chicken bone Broth
1/4 cup of Cashews or coconut milk
1. Sauté onion and garlic in olive oil until translucent and aromatic over medium-high heat 4-5 min.
2. Add spices, stirring for 1-2 min until aromatic.
3. Add pumpkin and broth.
4. Bring your pot to a simmer for 15 to 20 minutes.
5. Pour into your stainless steel and blend with 1/4 cup of cashews
6. Salt to taste and enjoy!