Pumpkin Lime Soup with Toasted Coconut

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Spread the coconut out evenly onto the prepared baking sheet. Bake for 2 minutes, toss with a spatula, bake for an additional 2 minutes or until lightly golden brown. Set aside to cool.

Heat a large sauce pan over low-medium heat. Add the almond milk and let heat until it begins to simmer. Whisk in the pumpkin and bring the heat to medium until the soup begins to bubble. Let bubble for 5 minutes, reduce the heat, add the salt, and let simmer for 20 minutes.

Remove the soup from the heat, whisk in the lime juice. Serve with lime zest and top with a couple tablespoons of the toasted coconut for each bowl of soup.