Pumpkin Soup

1/4 C olive oil
1 yellow onion, chopped

1/2 bulb garlic, minced

1/2 t salt

2 t pumpkin pie spice

1/16 t cayenne

1/8 t pepper

4 C vegetable broth

2 C (or one 4 lb pumpkin) pumpkin purée

5.5 oz can full fat coconut milk

2 T maple syrup

Heat olive oil in Dutch oven over medium heat.

Add onion, garlic, and salt, and cook 10 mins.

Stir in pumpkin pie spice, cayenne, and pepper.

Pour in vegetable broth and add pumpkin purée.

Stir, bring to a boil, and simmer 15 mins.

Remove from heat and stir in coconut and maple.

Blend with an immersion blender.

Serves 4.

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