Pumpkin Coconut Soup

Pumpkin Coconut Soup


  • 32 ounces vegetable broth
  • 3 cups pumpkin or if you prefer, butternut squash
  • 1 tsp horseradish
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 4 cloves garlic chopped
  • 1/2 red onion chopped
  • 1 tsp fresh tumeric
  • 1 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1/4 cup coconut cream
  • Toasted Pumpkin Seeds
  • 1/4 cup pumpkin seeds
  • 1/2 tsp red pepper flakes
  • Drizzle coconut oil


  1. Saute onion and garlic in coconut oil
  2. Add broth, pumpkin and spices
  3. Simmer on low heat for 45 minutes until pumpkin is soft
  4. Remove from heat
  5. Add 1/4 cup soup to separate cup with coconut flour. Mix until smooth and add to soup to thicken. Cook on medium heat for 2 minutes until flour completely mixed.
  6. Remove from heat and let soup cool.
  7. With hand mixer, puree soup to your desired consistency.
  8. Pour into serving bowl
  9. Using squeeze bottle (I used a mustard bottle), create a design on your soup with the coconut cream
  10. Sprinkle with toasted pumpkin seeds
  11. Toasted Pumpkin Seeds
  12. Drizzle coconut oil on pumpkin seeds
  13. Sprinkle red pepper flakes on seeds
  14. Toast in toaster oven until slightly brown
  15. Sprinkle on soup after coconut cream
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