Savory Pumpkin-Coconut Soup

October brings pumpkin-everything, but not every treat needs to come with a side of sugar! This creamy, savory pumpkin soup combines coconut milk, shallot and a touch of lemon with a sweet-and-crunchy topping. It’s an easy fall lunch or light dinner —a delicious way to enjoy the flavor of the season!

Ingredients

• 2 Tbsp. olive oil
• 1 large shallot, finely chopped
• 2 cans (15.5 oz. each) organic pumpkin
• 1 can (13.5 oz.) unsweetened coconut milk
• 1 cup hot water
• ¾ tsp. salt
• ¾ tsp. black pepper
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped parsley, optional
• 1 cup energy or nut-and-seed mix
• 2 Tbsp. honey

Directions

1. In a large saucepan, heat olive oil over medium heat. Add shallot and cook for about 2 minutes, or until tender, stirring frequently.

2. Whisk in pumpkin, coconut milk, hot water, salt and pepper until smooth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently. Stir in lemon juice and parsley, if using.

3. Meanwhile, add the energy mix and honey to a small skillet. Cook over medium-low heat for about 5 minutes, stirring frequently, until the mixture is lightly glazed. Transfer to a parchment-lined plate and separate pieces with two forks. Allow to cool slightly.

4. Ladle soup into bowls and sprinkle with the crunchy honey-glazed topping.

Fall Flavor Tip: Add finely diced Bartlett pear to the topping for a little extra autumn sweetness and crunch.

Make It Lower-Carb: Skip the energy mix and top with toasted pumpkin seeds or chopped pecans for a seasonal crunch without added sugar.

Short on time? Start with your favorite prepared butternut squash soup and add the homemade topping for an easy fall upgrade.