One of the great things about Fall is all of the delicious soups that are available. This pumpkin tomato soup is a perfect example, as it combines two classic Fall flavors. The pumpkin gives the soup a rich, creamy texture, while the tomatoes add a touch of acidity and sweetness. Best of all, this soup is easy to make and can be enjoyed with a simple side salad. Give it a try this season!
1 tsp extra virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup tomato, chopped
1 cup pumpkin puree
1-1/2 cups water
1-1/2 tsp sea salt
1/2 tsp cinnamon
1 Tbsp maple syrup
1 tsp fresh minced sage, plus extra
1 tsp fresh lemon juice
1/2 cup coconut milk
How to Prepare
Heat the olive oil in a large pot over medium heat and sauté the onion until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute.
Transfer the cooked onion and garlic to a blender and add in the tomato, pumpkin, water, salt, cinnamon, maple syrup, and sage. Blend until completely smooth, then return the soup to the large pot and bring the liquid to a boil. Once boiling, lower the heat and stir in the lemon juice and coconut milk. Adjust any seasoning to taste and sprinkle with the extra sage for garnish. Serve warm.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Quick and Easy WILDFIT Snack Recipes.