A Fall Meal that is healthy and satisfying!
Pumpkin Soup: Vegan, Skinny, & Gluten Free
1 Red Onion, Chopped
2 cloves of minced garlic
4 cups fat-free vegetable broth
1 1/2 cups of light coconut milk
1 can (15 ounces) pumpkin puree
1 cup frozen corn
3 red potatoes, diced
2 Tbsp (30 ml) maple syrup or agave nectar
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Add Onion and Garlic, cook about 5 minutes stirring occasionally.
Add broth and bring to a boil.
Boil potatoes. Stir in Potatoes and corn and reduce heat. Simmer for about 30 minutes.
After it has simmered, mix in the coconut milk and pumpkin and cook until heated through. Mix in maple syrup or agave nectar.
Add sea salt, black pepper, cinnamon, nutmeg.