Pumpkin Soup with Cilantro Almond Pesto
Avocado oil for sauteeing
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons minced ginger
2 cans (15 oz.) pureed pumpkin
2 cups vegetable or chicken stock
1 can (15 oz.) unsweetened coconut milk
1 tablespoon brown sugar or honey
2-3 teaspoons gluten free Sriracha, depending on heat preference
*1 teaspoon sea salt
In a medium soup pot, add approximately 1 tablespoon of avocado oil. Add the diced onions and saute over medium-high heat until translucent. Add the garlic and ginger, and continue to cook until fragrant. Carefully stir in the pumpkin, stock, coconut milk, honey, Sriracha, and sea salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Puree the soup in an immersion blender or in a standard blender until very smooth.
*Note: if you are using a low sodium stock, you may need more salt.
Cilantro Almond Pesto
2 cups of fresh cilantro (rinsed and stems removed)
1/2 cup of roasted almonds
1/2 a yellow onion, diced
1 tablespoon apple cider vinegar
1 tablespoon EVOO
Juice from 1 lime
1/4 to 1/2 teaspoon chipotle powder, depending on heat preference
A pinch of salt
In a saute pan, saute the onion over medium-high heat until translucent. Then, in a blender or food processor, combine the onion and the other listed ingredients and blend until the cilantro and almonds have formed a thick pesto.
Stir a "dollop" of pesto into the soup. I also recommend serving this soup with a side salad or some sautéed leafy greens.