Pumpkin Coconut Soup. Pumpkin and Coconut are the perfect combination, and are delicious in this warm and comforting soup. Easy to prepare, it has a sweet and light flavor that you will make again and again. Great for the holiday table! Vegan, gluten free and dairy free.
Recipe
Pumpkin Coconut Soup
Pumpkin Coconut Soup. Warm comfort food.
Ingredients
Soup
- 32 ounces vegetable broth
- 3 cups pumpkin or if you prefer butternut squash
- 1 teaspoon horseradish
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 4 cloves garlic chopped
- ½ red onion chopped
- 1 teaspoon fresh tumeric
- 1 tablespoon coconut oil
- 2 tablespoon coconut flour
- ¼ cup coconut cream
Toasted Pumpkin Seeds
- ¼ cup pumpkin seeds
- ½ teaspoon red pepper flakes
- Drizzle coconut oil
Instructions
Soup
- Saute onion and garlic in coconut oil
- Add broth, pumpkin and spices
- Simmer on low heat for 45 minutes until pumpkin is soft
- Remove from heat
- Add ¼ 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.
- Remove from heat and let soup cool.
- With hand mixer, puree soup to your desired consistency.
- Pour into serving bowl
- Using squeeze bottle (I used a mustard bottle), create a design on your soup with the coconut cream
- Sprinkle with toasted pumpkin seeds
Toasted Pumpkin Seeds
- Drizzle coconut oil on pumpkin seeds
- Sprinkle red pepper flakes on seeds
- Toast in toaster oven until slightly brown
- Sprinkle on soup after coconut cream
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