Delicious Pumpkin Coconut Soup

This soup was an experiment turned delight which I hope you enjoy and take liberty to improve on. It is a simple and easy to prepare soup with grounding autumnal flavors that warm the body during these cooler months. We paired it with a roasted root vegetable & emmer salad and warm freshly baked bread. 

Ingredients:

• Fresh Pumpkin (2 cups)
• Coconut Milk (~1/3 cup)
• Yellow Onion (1 large)
• Coconut Oil (for frying, 2-3 tablespoons) 
• Brown Sugar (2 tablespoons)
• Cinnamon, Clove, Nutmeg & Salt
• Ground, roasted, spiced nuts (as garnish)

What to do:

1. Start by chopping the onion and sautéing it in coconut oil in a medium pot on a medium-high heat, stirring periodically so that it doesn't burn. Meanwhile, cut the pumpkin in chunks.
2. After about five minutes, when the onion is tender and translucent, add the pumpkin and stir for a few minutes.
3. Add just enough water to submerge the pumpkin, cover the pot and bring to a boil. Let the it cook for about 25 minutes.
4. While the soup is cooking, roast the nuts (I used walnuts & almonds) on the stove or in the oven - whichever is your preferred method-, then chop or blend them into small pieces. Add a dash of nutmeg & clove to them.
5. Once the pumpkin is soft and could be easily mashed with a potato masher, it is ready to be puréed.
6. Purée with a blender or other kitchen tool and return soup to pot. 
7. Stir in coconut milk (use more if you want a stronger flavor) and bring soup to low boil. 
8. Add spices to taste. Start with 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon clove & nutmeg. Then add more based on preference. 
9. Let cook for another 10-15 minutes. Makes four servings. 
10. Add roasted nuts to garnish. Serve warm.

Enjoy!