Creamy Sweet Potato "Coconut" Soup

I try not to use coconut milk or eat coconut often as it is quite high in fat and has saturated fat, as well. But, I LOVE the flavor. Taking on an idea I got from Mary McDougall, I made some "coconut" milk for this recipe that TASTES like it but without the extra fat.

1 medium onion, diced (about 1 cup)

2 garlic cloves, minced

1 large celery stalk, diced

2 lbs (3 medium) sweet potatoes, peeled and diced
3 cups reduced-sodium vegetable broth

1/2 t. dried thyme leaves

1 - 1 1/2 t. salt

1/8 t. ground black pepper

1 cup unsweetened soy milk

1/4 t. coconut extract

raw pumpkin seeds to garnish (optional)

NOTE: This soup could easily be made on the stovetop. By following the directions below, but instead of pressure cooking, bring to a boil, then simmer for about 20-25 minutes before blending.

Pressure Cooker Instructions:

Add coconut extract to the soy milk and set aside.

Steamfry onion and celery in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add in the sweet potatoes, veggie broth, thyme, salt and pepper. Cook on high pressure for 8 minutes with QUICK RELEASE. In batches, blend soup in a high-speed blender until smooth. Return soup to the pot and stir in the "coconut" milk. Serve warm with raw or toasted pumpkin seeds atop (optional).

Inspired by Natashaskitchen.com and Madison Fredrick