Ingredients
1 cup pureed pumpkin
1 cup canned coconut milk (low-fat or full fat)
2 cup vegetable broth, low sodium
1 tablespoon coconut oil
2 scoops Nuzest Just Fruit & Veg Fresh Coconut
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Pinch of salt
Fall is a great time to try your hand at of soup making. Store bought versions often have sky high levels of sodium, but when you make soup in your own kitchen, you’re in charge of what goes in. This seasonal Coconut Pumpkin Bisque could not be easier to put together and it takes mere minutes. The flavor duo of coconut and pumpkin will be a smashing success lending to a slightly sweet, yet savory dish.
Thanks to our friend Marci at Steward Chicks for sharing this amazing recipe!
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Vegan Lentil and Coconut Soup
1. Add all ingredients in order listed to a high powered blender. Blend until thick and creamy and soup becomes warm.
2. Carefully pour into bread bowls and garnish with an extra splash of coconut milk and pepitas.
