Kimberly H. Morris
Spicy Pumpkin Soup - dairy free
2 tablespoons extra-virgin olive oil (evoo), plus for drizzling
2-3 stalks celery, chopped
1 small yellow onion, chopped
2 teaspoons salt
1/2 teaspoon coriander seeds (remove if AIP)
1 tablespoon of cumin
2 cans (15 oz each) of organic pumpkin
1/2 tsp of cayenne pepper (remove if AIP)
1 bay leaf - remove before you blend
2 cups of vegetable stock
Roasted pumpkin seeds (remove if AIP)
1/2 cup fresh cilantro
Toasted Croutons (remove if gluten-free or use GF croutons)
Coconut Milk Drizzle
Saute evoo, onions, celery, and spices. Add 2 cans of pumpkin.
Add bay leaf and water, bring to boil then simmer for 20 minutes.
Remove bay leaf and blend with a hand blender, or run in batches through a blender, or leave a little chunky that is okay too
Add garnish of your choice.