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- Melt the fat in a stockpot over medium heat. Add the onion and sauté for 2 minutes, until translucent. Add the nutmeg, paprika, and a pinch of salt and pepper and cook for 1 more minute.
- Add the coconut milk, pumpkin, and broth to the pot and stir to combine. Bring the mixture to a simmer over medium heat, uncovered. Keep simmering for about 10 minutes, stirring often.
- Remove the soup from the heat. Use an immersion blunter to puree, or puree in a blender or food processor in batches. Adjust the seasonings to taste.
- Add half the cilantro and stir. Divide the soup between bowls and garnish with the remaining cilantro and the pine nuts before serving.