Name: Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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; 1/4 cup pumpkin seeds; 1/2 tsp red pepper flakes; Drizzle coconut oil

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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.

Pumpkin Coconut Soup

Alkaline Recipes

Pumpkin Coconut Soup. Warm comfort food.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Soup

Cuisine American

Servings -6 servings

Calories 295 kcal

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