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Pumpkin Coconut Soup
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Pumpkin Coconut Soup

Pumpkin Coconut Soup. Warm comfort food.
Course Soup
Cuisine American
Keyword coconut, comfort, pumpkin
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 295kcal
Author Alkaline Recipes

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

Nutrition

Serving: 1g | Calories: 295kcal