Creamy Pumpkin Tomato Soup

A yummy soup to bring in the fall season.

Ingredients:

2 tablespoons coconut oil
1/2 an onion, finely diced
Salt & pepper
4 cups pumpkin puree
2 cups finely diced tomatoes
2 cups veggie broth
1 teaspoon dried thyme
1 tablespoon cinnamon
1/4 cup honey
1 cup coconut milk
3/4 cup heavy whipping cream
2 tablespoons butter

Heat the coconut oil in a soup pan and saute the onions with a little salt and pepper for about five minutes. Add the pumpkin, tomatoes, broth, thyme, cinnamon and honey. Reduce heat to medium-low and allow to simmer for 45 minutes.

Add coconut milk, whipping cream, and butter. Stir to mix. Add more salt, pepper, and/or cinnamon to taste. If you want your soup super-smooth, you can blend or puree it before serving. Garnish as desired.

Thai Pumpkin Peanut Butter Soup

I experimented with this soup, mixing different recipes until I got this--a nice blend of creamy, sweet, and spiced.

Ingredients

2 tablespoons oil
½ an onion, sliced and chopped thinly
1 tablespoon brown sugar
2 cloves garlic, minced
14 ounces pumpkin puree
2 cups water
1½ cups coconut milk
¹/₃ cup creamy peanut butter
1½ tablespoons grated lemon rind
salt and pepper to taste
a few pieces of fresh cilantro
optional: chili flakes or chili sauce to taste

Heat the oil and cook the onion in it with the brown sugar and garlic until transparent and soft.

Add the pumpkin, water, coconut milk, peanut butter, and lemon rind.  Stir and cook until all ingredients are mixed and soup is creamy and warm.  Add salt and pepper to taste, as well as chili flakes or sauce if you want it spicy.

Garnish with cilantro and enjoy!