Easy and healthy pumpkin soup

The arrival of autumn means the arrival of soups and pottages. Here is an easy to make, nutritious, flavorful and vegan fall soup recipe idea!

Instructions

• First, heat olive oil in a large pot and sauté the onion until it's soft and translucent (about 5-10 minutes).
• Add the garlic and ginger, then the cauliflower, broth, and pumpkin. Bring to a boil, cover, and reduce heat to low. Simmer, covered, for about 25-30 minutes (or until the cauliflower florets are tender). Isn't that easy?!
• Use an immersion blender to puree the soup (or transfer the soup to a regular blender to puree).
• Next, stir in the coconut milk (or heavy cream, if you prefer a non-vegan option).
• Any chunks of fat in the coconut milk will instantly melt right into the soup for a perfectly smooth and creamy consistency!

Enjoy!