4cupspumpkin chunksor butternut squash, cut into 2 inch cubes
2large onionschopped
2teaspoonscumin
2teaspoonscoriander
1teaspoonred pepper flakesor to taste
4cupslow sodium chicken broth
1cupfull fat unsweetened coconut milk
Sea salt and freshly ground pepperto taste
1cupplain Greek yogurt
1/4cupchopped cilantro
Instructions
In a large pot, heat olive oil over medium high heat.
Add pumpkin (or butternut squash) and onions and sauté for 5 to 6 minutes until golden. Add cumin, coriander, red pepper flakes, broth, milk and sea salt and freshly ground pepper to taste.
Cook on medium 15 to 20 minutes until the pumpkin is cooked through. Using an immersion blender or a blender, puree soup in batches.
Top soup with yogurt and cilantro.
Notes
SERVING SUGGESTION: Crusty Loaf of Bread - Serve with butter.VEGETARIAN: No changes necessary. GLUTEN FREE: Make sure Greek yogurt is gluten free. NUTRITION: 229 Calories; 14g Fat (54.6% calories from fat); 13g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 378mg Sodium.