Pumpkin Spice Soup

"Autumn is a second spring where every leaf is a flower."

-- Albert Camus

This recipe is at its most delicious when you roast and puree your own pumpkin, but please don't let that stop you from making this soup! In the video and in the recipe itself, I use a can of pumpkin puree. I know that, at least in most places in North America and Britain, you're likely to find one or the other. So get your hands on either of them and make this deliciously warm pumpkin spice soup!

Ingredients:

1 can - Pumpkin purée (398ml)

1 - Onion (medium)

1 tbsp - Garlic (minced or 2 cloves)

2 Cups - Vegetable or Chicken broth

1 Cup - Coconut milk

2 tbsp - Maple syrup

1/4 Tsp - Cinnamon, Black pepper and Nutmeg

1 Tsp - Salt (or to taste)

Directions:

1. Sautee the onions in a large pot in some olive oil for about 5 minutes.

2. Two minutes before the time is up, add in your garlic.

3. Slightly lower the heat and add in the pumpkin puree. Stir vigorously.

4. Next, add in the broth, the coconut milk, the maple syrup and the spices. Allow the mixture to simmer for 10 minutes.

5. For added smoothness, pour the soup into a blender and blend until smooth and creamy.

6. Return the soup to the pot and simmer on a low heat until ready to serve.