Pumpkin Coconut Soup

My Really Simple Pumpkin Coconut Soup Recipe

I made this for dinner last night and had to share. It’s vegan, gluten free and paleo. Incredibly healthy and easy to make. All you need is a steamer and a good blender. You can be creative with this and add other favorite vegetables. I love adding spinach. Enjoy

pumpkin coconut soup

pumpkin coconut soup

Serves 4-6

INGREDIENTS

1/2 medium sweet onion

4 cups cubed fresh pumpkin

4 cups cubed fresh butternut squash

1 medium yam or sweet potato

6 cups heated almond milk or water

1/4 cup coconut butter

3 tablespoons coconut oil

1 tablespoon lemon or apple cider vinegar

2 tablespoons maple syrup

1 tablespoon salt

1/4 teaspoon pumpkin pie spice

1/2 teaspoon ginger powder

1/2 teaspoon cumin

 

METHOD

In a skillet saute the onion in a bit of coconut oil and set aside.

Steam the pumpkin, squash and sweet potato until nice and soft.

Add the steamed squash to your high speed blender (you may have to do this in two round depending the size of your blender head). Pour in almond milk or water, add the onions, add coconut butter, coconut oil, lemon, maple, salt and spiced. Blend on high until incredibly creamy!

Garnish with a bit of sour cream or spice.

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