INGREDIENTS:
-1 tablespoon Extra Virgin Olive Oil
-1 medium onion, finely diced
-2 cups canned pumpkin puree
-2 cups low sodium vegetable or chicken broth
-1 cup coconut water (or milk but I prefer water) Milk for more creamy consistency!!
-pepper, to taste
-1 tablespoon Ginger
-1 teaspoon Garlic Powder
-1 tablespoon Cumin
-1 teaspoon Turmeric
-1/2 teaspoon Cayenne Pepper
-1 teaspoon Cinnamon
-3 tablespoons chopped parsley leaves
-1 cup shredded coconut or coconut flakes
-2 packets no calorie Sweetener (Stevia, Truvia, Pure Via)
DIRECTIONS:
-In a large saucepan, add olive oil and cook onion over medium heat about 5 minutes until vegetables are nearly tender. In a large bowl, combine pumpkin, broth and coconut water. Stir in all other ingredients except the parsley and coconut flakes. Stir pumpkin mixture into sauce pan with cooked onions.
-Bring to boiling; add coconut and reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in parsley and enjoy!!
