Step 1

First, add 2 tbsp of Water and the Red Onion to a large nonstick pot over medium-high heat. Sauté the Onion in the water, stirring occasionally. Allow all of the water to evaporate from the pan and sauté for an additional 1-2 to minutes, allowing for the Onion to Caramelize.

Step 2

Deglaze the pot by adding 3 tbsp of water to it, and reduce the heat to Medium-Low. Add the Garlic and Spices to the pot and cook for an additional 1-2 minutes.

Step 3

Next, add the Pumpkin Puree, diced Sweet Potato, Coconut Milk, and Vegetable Broth to the pot, stirring to combine. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer for 10-15 minutes, or until the Sweet Potatoes are tender.

Step 4

Remove the soup from the heat and puree using either a standing blender or immersion blender. Thin out with additional Vegetable Broth and/or add extra Salt to taste, if necessary. Divide the Soup into bowls, top as desired, and serve warm. Refrigerate leftovers in an airtight container for up to 7 days.