Pumpkin Coconut Soup

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

Alkaline Recipes

Pumpkin Coconut Soup. Warm comfort food.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 4 -6 servings

Calories 295 kcal

Ingredients

  

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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

Nutrition

Serving: 1gCalories: 295kcal

Keyword coconut, comfort, pumpkin

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