Pumpkin Coconut Basil Soup

Serving Size: 4-6 (or more with small starter servings)

Ingredients:

15 ounces pumpkin puree

8 ounces canned coconut milk unsweetened (do not use reduced fat)

1 tablespoon olive oil

½ of large yellow onion

3 cups unsalted vegetable stock or broth

1 teaspoon of curry powder (to taste)

½ teaspoon coriander

2 tablespoons Pesto Sea Salt

1-2 teaspoons Himalayan sea salt

1 teaspoon black pepper

Instructions:

Sauté onions in olive oil until translucent. 

Add sautéed onions to blender with 1 cup of stock and Pesto Sea Salt.

In a sauce pan, add the onion mixture and all other ingredients and cook on medium-high for 15-20 minutes. You can let simmer for longer if desired.

Add creme fraiche to top, garnish with basil leaf and serve.