Spicy Pumpkin Soup

Spicy Pumpkin Soup @monicamaydesign

Let’s spice it up with our new Ginger-Turmeric Sauce and give it some decorative cuteness by cutting out leaf shapes with paper punches using @seasnax nori seaweed . So simple ~ just add one Tbsp Ginger-Turmeric Sauce to your pumpkin soup while cooking. The veggies will absorb the rich flavor of the aromatic spices. Then top with organic nori leaves and a generous sprinkle of Coconut Aminos.
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Spicy Pumpkin Soup with Ginger-Turmeric Sauce and @seasnax nori seaweed
Here's our recipe for this hardy/hearty fall day warner.

Ingredients:

1 medium organic onion
2 cups organic carrots
2 cups organic potatoes
2 cups organic pumpkin purée
1/2 stalk organic leek
1 Tbsp Alive Coconut Oil
1 Tbsp Coconut Aminos
1 Tbsp Ginger-Turmeric Sauce
1 pinch Himalayan Salt
1- 1 ½ tetra packs of organic chicken or vegetable broth (if you have the time to create your own bone broth from scratch, we highly encourage you to do so! It will be richer, healthier and so much tastier!)
Garnish with nori seaweed, using a paper punch leaf shape

Directions:

Wash and chop veggies into equal chunks for even cooking. Heat a soup pot with a Tablespoon of Alive Coconut Oil, add chopped onions and caramelize them. After a minute or two, add carrots, potatoes, pumpkin and leek. Pour broth over everything to cover the veggies. Add salt and bring to a boil. Sizzle on low heat for about 20-30 minutes or until vegetables are soft. Add a Tbsp Ginger-Turmeric Sauce to the soup while it's cooking.

When veggies are soft, turn off heat and let stand for a few minutes 'til cool enough to puree. When soup is creamy, season with a few sprinkles of Coconut Aminos. Garnish with nori seaweed “leaves” . For fun and extra eye-appeal, drizzle the Coconut Aminos in pretty circles on top. This soup reheats easily, and lasts for three days in the fridge.