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
Pumpkin Coconut Soup. Warm comfort food.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 295kcal
Ingredients
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
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 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.
- 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
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