Creamy Tomato Pumpkin Soup

By Stef -

 


Jared made this the other night, and it was a nice change from the normal tomato soup we eat. It was a good fall soup and it came from a Washington Post article. It gets a 7. 

  • 1 tablespoon neutral oil, such as canola, grapeseed or safflower
  • 1 small-to-medium onion (about 5 ounces), diced
  • 2 cloves garlic, minced or finely grated
  • 2 teaspoons finely grated fresh ginger
  • 2 cups low-sodium vegetable or chicken broth
  • One (15-ounce) can no-salt-added diced tomatoes with their juices
  • 1 cup pumpkin puree
  • 1/2 teaspoon table salt or fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup plus 2 teaspoons light coconut milk, divided
  • 2 teaspoons honey or maple syrup He used maple syrup
  • Freshly ground black pepper (optional)

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