Pumpkin Coconut Basil Soup
Serving Size: 4-6 (or more with small starter servings)
15 oz pumpkin puree
8 oz canned coconut milk unsweetened (do not use reduced fat)
1 Tbsp olive oil
½ of large yellow onion
3 cups unsalted vegetable stock
1-2 tsp curry powder (to taste)
½ teaspoon coriander
2 tablespoons Pesto Sea Salt
1 teaspoon Himalayan sea salt
1 teaspoon black pepper
1. Sauté onions in olive oil until translucent.
2. Add sautéed onions to blender with 1 cup of stock and Pesto Sea Salt.
3. 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.
4. Add creme fraiche to top, garnish with basil leaf and serve.