Making this Pumpkin Soup is way too simple to taste this good and be so good for you! With pumpkin for beta-carotene and fiber, coconut milk to benefit heart health and immune system, and health promoting spices. Takes about 5 minutes to get it all in the pot!

Ingredients:

TWO-15 or 16 oz. Can/Box Pumpkin Puree (just pumpkin)

ONE-13 oz. can Coconut Milk

1 tsp. Garlic Powder

1-2 tsp. Curry Powder (to your desired taste)

1/8-1/4 tsp. pepper (to your desired taste)

1/2-1 tsp. Salt (sea salt is best)

Put pumpkin and coconut milk in a large pot and heat over low-medium heat. While the pumpkin and coconut milk are heating, gather all seasonings and spices in a small bowl. When the base soup comes to a simmer, add the spices and cook for another 10 minutes. You can serve right away, but this soup tastes best if flavors are given a chance to meld over a very low heat for about 20 minutes.

Variations: The foundation of this recipe is pumpkin and coconut. You can use any dairy or non-dairy milk you like (or combinations). Flavor with flavors you like. Try pumpkin pie spice, cayenne, ginger. Go with what you like and don't be afraid to experiment.

Green it Up: One Bunch Dino Kale (sliced chiffonade style) added during last 5 minutes of cooking.