- 1 tablespoon each of coconut oil and ghee, or 2 tablespoons of extra virgin olive oil
- 2 cups chopped yellow onion
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 2 cups crushed tomatoes, no salt
- (2) 13-ounce jars of roasted red peppers — rinsed, drained and chopped
- 1/4 cup unsweetened pumpkin puree (use the rest in a couple of smoothies)
- 1 can organic coconut milk
- 2 cups filtered water
- 1 teaspoon coconut aminos or tamari
- 1 tablespoon balsamic vinegar
- sea salt and ground pepper to taste
- Options for garnish: toasted pine nuts or pumpkin seeds; chopped mint, cilantro or chives.
Set a large pot on medium heat and warm the oil (or ghee). Add the onions, and sauté, stirring occasionally, until they start to brown — about 15 minutes.
Add the garlic, cumin, and red pepper flakes, and stir for about a minute.
Add the tomatoes, roasted red peppers, pumpkin puree, coconut milk, water, and coconut aminos. Stir and simmer for about five minutes.
Working in batches, pour the soup into a blender. Remover the lid center, and cover the lid with a towel (hot liquid tends to erupt) — blend on high. Puree until smooth.
Return the soup to the pot and warm gently until hot. Stir in the balsamic vinegar. Add garnish of choice and serve.