Pumpkin Coconut Soup with Cream and Truffle Topping

I just love Halloween and getting into the spirit of all things Fall! Customs, decorations, and of course food and drinks! I was craving a little midwestern fall cozy soup when I discovered a variation of this online. I always like to put my own spin on things so I came up with this new and improved version! Enjoy.

Pumpkin, Coconut Soup

1 1/2 olive oil

1 chopped onion

3 garlic cloves

4 cups organic canned pumpkin

2 1/2 cups veggie broth

1 1/2 cups of coconut milk

2 tbs agave

1 teaspoon truffle oil (for top)

1 teaspoon cinnamon

dash of onion powder, garlic salt, white pepper, crushed red pepper, salt.

Directions:

Heat oil in pan over medium. Add in onions, stir until golden. Turn down heat and add the garlic. Next add the broth and pumpkin. Stir all together and raise heat for about 5 minutes. Add the agave, cinnamon and other spices. Cover and turn to medium for 30-40 minutes.

Let soup cool enough to be able to add to food processor or blender. Blend soup all together. Return mixture back to stove top and add coconut milk slowly. Stir on medium.

For the "crema" on top I blended low fat greek yogurt, sour cream, agave, lemon juice/ zest, and truffle oil. Serve soup in bowls, drizzle truffle oil and crema over the top. Add salted pumpkin seeds for garnish and crunch. 

So delicious. Enjoy!