This soup is so easy to make and if you don’t make the Kale Coconut Tangle, you will likely already have everything you need in the pantry. If you don’t have access to a blender, chop the onions really small and you won’t notice them in the finished product. (Makes 6 Cups, Serves: 4)
Heat oil over medium heat in a medium size pot, add onion, sauté until softened and translucent, about 5 minutes. Add garlic, sauté for 30 seconds.
Add the rest of the soup ingredients, bring to a simmer and cook for 5 – 10 minutes.
Blend using an emersion blender or transfer to a blender and blend until smooth.
Step FOUR/Crisp Topping
In the meantime, make Kale Coconut Tangle (optional). Place the coconut in a frying pan over medium heat toast until golden, about 5 minutes, then transfer to a plate or bowl. Add the oil, heat. Add the kale and toss in oil. Continue tossing until the kale has wilted and begins to get a little crunchy, about 5 – 10 minutes. Add the coconut back into the frying pan with the kale, toss together and shut the heat off, set aside.
Distribute the soup between 4 bowls, drizzle a tsp of coconut milk over each bowl and top with a pinch of Kale Coconut Tangle, if using*
2 tbsp Olive Oil
1 Onion, diced
1 Clove Garlic, minced
3 cups of Pureed Pumpkin, from a 796 ml can or DYI cooked pumpkin
3 cups low/no Sodium Vegetable or Chicken Stock
1 cup Canned Light Coconut Milk (reserve some of the remaining milk for a drizzle on each bowl)
2 tbsp Pure Maple Syrup
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 tsp Cinnamon
1/4 tsp Chili Powder, Optional
For the Kale Tangle
2 tbsp Shredded Unsweetened Coconut
1 tbsp Grapeseed Oil
1 cup shredded Kale
2 tbsp Canned Light Coconut Milk to drizzle on the bowls of soup
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.