The longer you let this soup sit the spicier it will get. If you think you can’t eat this in one sitting, use half the amount of red pepper flakes you would normally use and when you reheat the soup add the other half. You can also substitute butternut squash or sweet potato.
2 cup pumpkin puree
one 14 ounce can unsweetened coconut milk
1 cup vegetable stock
3 Tbl agave nectar
1 tsp red pepper flakes
Directions:Whisk the pumpkin puree, coconut milk, and vegetable stock in a medium stockpot.Stir in the agave nectar and red pepper flakes. Bring to a low boil and simmer, covered, for 10 minutes. Serve warm.