Pumpkin and Roasted Pepper Soup

Ingredients

• 2 cups pumpkin puree
• 1 can (14 ounces) coconut milk
• 2 roasted red bell peppers, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Croutons for garnish

Instructions

1.  In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
2. Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
3. Stir in the pumpkin puree, and chopped roasted peppers. Cook for a few minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and coconut milk. Stir well to combine.
5. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld together.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls. Garnish with a handful of croutons for some crunch.