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Coconut Pumpkin Soup

29 October, 2013


• 1 whole pumpkin peeled and chopped into medium size cubes

• 2 large onions chopeed

• 1 large garlic clove (optional)

• 3 tablespoonscoconut oil

• 1 tsp cumin

• 1 tsp tumeric

• 1 tsp curry powder (make it 2 if you like a hit)

• 1 tblsp freshly chopped ginger

• Sea salt to taste (I like lots of the oink stuff)

What to do:

Add coconut oil to a large pot, heat until meleted. Add onions and garlic, saute for 1 minute, add spices and continue to saute for 1-2 minutes or until soft. Add half cup clean fresh filtered water, allow to boil. Add pumpkin and ginger. Add more water until it covers the top of the pumpkin plus a little extra. Cover with lid and allow water to boil. Once boiled take remove lid and simmer for 15-20 minutes.

When pumpkin is soft tranfer in batches the pumpkin and the liquid into a blended. Blend to achieve desired consisteny. Return to the pot and serve.

You can add a litle coconut cream as a garnish on top or mix it in for an even creamier consistency.

Love & Enjoy!