Dairy-Free Pumpkin Soup with Rosemary Sea Salt Crackers
- 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 mins.
- Yield: 4 Servings
This Dairy Free Pumpkin Soup is the perfect way to warm up this Fall. Don't forget to add our Rosemary Almond Flour Crackers for some salty crunch.
2 tablespoons olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
Pinch of cayenne pepper
4 cups vegetable broth
2 cups canned pure pumpkin purée
1/2 cup full fat coconut milk plus more for garnish
2 tablespoons maple syrup
Simple Mills Rosemary Sea Salt Crackers for garnish
HEAT olive oil in a Dutch oven at medium-high heat. Add onions and cook, stirring occasionally, about 3 minutes. Add garlic and cook for 30 seconds.
ADD cinnamon, cumin, nutmeg, sea salt, black pepper, ginger, and cayenne pepper. Stir and cook for 2 minutes.
ADD vegetable broth and pumpkin puree. Bring to a boil, then reduce heat and simmer for about 15 minutes.
STIR in coconut milk and maple syrup and cook for another 10 minutes. Remove from heat.
BLEND soup using an immersion blender until smooth.
SERVE warm with a drizzle of coconut milk and Rosemary Sea Salt Crackers. Enjoy!