Easy Pumpkin Soup

Awhile ago, I attended a luncheon at a local museum. My daughter ordered pumpkin soup and everyone who tried it loved it. I tried to replicate it from what I remembered. It's sweet and soothing, with just a hint of curry and pumpkin spice. It's a great meat-less soup recipe to use up broth, or when you need a quick dish using staples from your pantry.

​Easy Pumpkin Soup

• 2 cups chicken broth

• 1 can organic pumpkin puree

• 1 can organic, full fat coconut milk, or 15 oz. homemade coconut milk

• 1 Tbsp. RealTaste Care Curry Powder

• 1 tsp. RealTaste Peace seasoning

• 1 Tbsp. RealTaste Zen seasoning, or to taste *See notes below

• 1 Tbsp. pure, organic maple syrup

• 1 tsp. lemon juice

1. Add ingredients to a medium pot and heat through.

2. If desired, garnish with a swirl of plain yogurt, pumpkin seeds or croutons.

NOTES

The amount of Zen you need to use will vary, depending on if the broth you use is salted or not.

You can substitute cooked butternut squash for the pumpkin. I'd suggest giving it a whirl in the blender with some of the broth to smooth out the texture. Alternatively, you could blend with an immersion blender.