Moroccan Pumpkin Soup
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"Thick, creamy, and pleasantly aromatic, this Moroccan pumpkin soup is a lovely addition to the fall harvest table," says Sharon Bishop of Paleo Fondue.
Cook Time:15 min
Prep Time:10 min
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Total Time:25 min
Servings: 4
Ingredients:
? Vidalia or Sweet Yellow Onion, sliced
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1 Garlic Clove, minced
2 cups of Pumpkin Puree
1 cup of Full Fat Coconut Milk
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? cup of Diced Apricots (dried or fresh)
? cup of Water
? teaspoon of Grated Ginger Root
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1 teaspoon of Turmeric
? teaspoon of Sea Salt
? teaspoon of Cinnamon
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? teaspoon of Cumin
1 Tablespoon of Cooking Fat (Butter, Ghee, Coconut Oil)
Preparation:
Heat a skillet to medium high and add the cooking fat.
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Add the onion and cook for about a minute. Add the garlic and continue cooking and stirring until the onions are translucent.
Transfer the onion and garlic to a pot and turn the heat to medium.
Add the pumpkin puree, coconut milk, apricots, and water to the pot. Stir until combined.
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Add the ginger root, turmeric, sea salt, cinnamon, and cumin.
Continue cooking and intermittently stirring for about 15 minutes.
Enjoy!