Spider Web Pumpkin Soup

21 Sep Spider Web Pumpkin Soup

Prep Time: 20 Minutes | 4 Servings

Ingredients:

• 2 tbsp Coconut Oil
• 2 1/4 cups Pureed Pumpkin
• 2 cups Vegetable Broth
• 1/2 cup Unsweetened Almond Milk
• 1 tsp Ground Ginger
• 1 tsp Ground Sage
• 1 1/2 tsp Maple Syrup
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1/4 cup Canned Coconut Milk (optional)
• 1/4 cup Black Olives (pitted and sliced)

Directions:

1. In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, almond milk, ginger, sage, maple syrup, salt and pepper.
2. Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup into separate bowls.
3. Meanwhile, slice your black olives and set aside for garnish.
4. Put the coconut milk into a squeeze bottle and draw a spiral in each bowl of soup. Use a toothpick to draw straight lines from the center of each spiral to the outer edges.
5. Garnish soup with olive slices in the form of spiders. Enjoy!

Notes:

• Leftovers: Refrigerate in an airtight container for up to four days. Freeze up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.
• No Coconut Milk: Use Greek yogurt.
• No Squeeze Bottle: Place coconut milk in one end of a small plastic sandwich bag and make a very small cut in the corner. Gently squeeze the milk out of the bag to draw your spiderwebs.
• Serve it With: A slice of toasted bread.

Nutrition: (Amount Per Serving)

• Calories = 162
• Fat = 11g
• Saturated Fat = 9g
• Trans Fat = 0g
• Carbs = 15g
• Fiber = 4g
• Sugar = 7g
• Protein = 2g
• Cholesterol = 0mg
• Sodium = 715mg
• Vitamin A = 21812IU
• Vitamin C = 6mg
• Calcium = 110 mg
• Iron = 3 mg