Vegan Pumpkin Soup with Toasted Coconut

Ingredients

• 2 tablespoons coconut or extra-virgin olive oil
• 1 large sweet onion
• diced
• 2 cloves garlic
• minced
• 1 tablespoon minced ginger
• Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
• 2 cups vegetable stock
• One 15-ounce can coconut milk
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1/4 cup unsweetened shredded coconut

Instructions

1. Heat the oil in a large Dutch oven or stockpot.
2. Saute the onion over medium-high heat until soft, about 5 minutes.
3. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.
4. Carefully stir in the pumpkin, stock, coconut milk, sugar and salt.
5. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
6. Puree using an immersion or stand blender until very smooth.
7. Meanwhile, in a small skillet, toast the coconut over medium heat, stirring occasionally, until golden brown, about 3 minutes.
8. Serve the soup in bowls and garnish with the toasted coconut.