Coconut Pumpkin BisqueFall is a great time to get in the habit of soup making. Store bought versions often have rocket high levels of sodium, but when making soup in the kitchen…you’re in charge of what goes in. This seasonal soup could not be easier to put together and takes mere minutes. The flavor duo of coconut and pumpkin was a smashing success lending to a slightly sweet, yet savory dish. A specially flavored protein powder was used here…and was amazing, however, plain or vanilla protein powder could be substituted easily. Ingredients1 cup pureed pumpkin1 cup canned coconut milk (low-fat or full fat)2 cup vegetable broth, low sodium1 tablespoon coconut oil2 scoops @Nuzest Just Fruit and Veg Fresh Coconut (or sub plain/vanilla protein powder)1/4 teaspoon ginger1/4 teaspoon nutmegPinch of saltMethodAdd all ingredients in order listed to a high powered blender (like @vitamix). Blend until thick and creamy and soup becomes warm. Carefully pour into bread bowls and garnish with an extra splash of coconut milk and pepitas. …for more recipes like this and articles on life, swing by www.stewardchicks.com#veganfood #plantbaseddiet #plantbasedfood #plantbasedvegan #vegetarian #healthyeating #cleaneats #wholefoods #thenewhealthy #foodisfuel #eatrealfood #healthyrecipes #veganfoodlovers #healthyfoodshare #goodeats #bestofvegan #whatsfordinner #getinmybelly #realfood #functionalfood #goodmoodfood #eatpretty #eatveggies #givemethatplant #vitamix #nuzest_usa #homemadecooking #fallfoods #cookingathome