Spiced Pumpkin Coconut Soup

/
IMG_3901.JPG

My husband and I make bets against one another.  You know, to keep things spicy. (insert eye roll and pun intended!)  Anyway, we're betting who can lose 15 lbs by Thanksgiving. Don't tell him, but I'm not exactly in weight loss mode right now (yoga = body acceptance and ultimate bliss - try it!) So, ssshhhh! I'm letting him win.   I do find that when I am in actual weight loss mode, soup is a key element towards success.  

Like most commuters, I come home from work ready to eat the front door.  The hours between 6-8PM can be a danger zone, but soup can be a life raft to get you safely through; away from the Halloween candy.   While you are getting out of your work clothes, yelling at the kids to finish homework, getting the dog fed, emptying back packs, etc. etc., a pot of soup can be quietly simmering on the stove, waiting for you.  It can be a snack while you get the rest of your dinner ready, or your dinner on its own.

I like this one because it uses some of my favorite things; a trusty can of pumpkin, delicious spiced apple cider, Toasted Coconut Almondmilk and hot sauce.   

Here's what you'll need:

  • 1 can pumpkin puree
  • 1 cup spiced apple cider (we LOVE Trader Joes)
  • 2 cups almond/coconut milk (we LOVE Califia Farms Toasted Coconut Almondmilk!)
  • 1 shallot, minced
  • 1 tbsp. olive oil
  • 1/8 tsp cayenne pepper
  • hot sauce (optional, we LOVE OuterLimits)
  • salt & pepper
  • sour cream or crème fresh(optional, for garnish)
  • toasted walnuts (optional, for garnish)

In a saucepan over medium heat, add olive oil and cook shallot until soft & fragrant.

Add pumpkin, apple cider, coconut milk, cayenne, salt & pepper and whisk while heating.  Be careful to keep the heat low.  When it bubbles, you'll get tiny explosives leaping out of the pot.  Actually, when that starts happening, its done!

Taste and add more cayenne and/or hot sauce.

Top with cream and toasted walnuts.

xo & a pinch,
Kelly