Creamy Pumpkin Soup with Toasted Hazelnuts
This soup is so simple to make, yet is loaded with flavor! This recipe makes twelve 8-ounce servings
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Ingredients
- 5 containers 10 cups of Pacific Foods® Organic Pumpkin Puree
- 3 cups of full-fat coconut milk from a can
- ¾ cup 100 percent pure maple syrup
- 1 tablespoon and 1 teaspoon of ground cinnamon
- 1 tablespoon of ground nutmeg
- 2 tablespoons of chili powder
- ½ teaspoon of ground cumin
- 2 cups of hazelnuts
- 1 tablespoon of unrefined coconut oil
- Sea salt *to taste
- Hazelnut oil *to garnish approximately 1 teaspoon of oil per person
Instructions
- Add Pacific Foods® pumpkin puree into a large stovetop stockpot or slow cooker.
- Next, add in coconut milk, maple syrup, spices and sea salt.
- On medium heat, stir all ingredients together and let soup cook until it begins to boil.
- Next, chop hazelnuts.
- While soup is cooking, melt 1 tablespoon of coconut oil in a stovetop skillet over medium heat, add hazelnuts and sprinkle with sea salt. Toast hazelnuts for 1-3 minutes, stirring occasionally so nuts do not burn.
- Pour soup into bowls or glasses, top with toasted hazelnuts and drizzle with hazelnut oil (approximately 1 teaspoon of oil per person).
- Enjoy immediately!
Notes
Choose organic ingredients when possible!
Healthy Grocery Girl® Recipes Copyright 2014
Healthy Grocery Girl® Recipes Copyright 2014
Servings: 12