• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Green Scheme
  • Recipes
  • Alkaline Recipes
  • Instant Pot
menu icon
go to homepage
  • Recipes
  • Alkaline Recipes
  • Instant Pot
  • About
    • Instagram
    • Twitter
  • subscribe
    Homepage link
    • Recipes
    • Alkaline Recipes
    • Instant Pot
    • About
    • Instagram
    • Twitter
  • ×

    Home » Soup

    Pumpkin Coconut Soup

    Published: Sep 10, 2016 · Modified: May 17, 2020 by Alkaline Recipes with Leave a Comment

    Jump to Recipe Print Recipe

    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

    Alkaline Recipes
    Pumpkin Coconut Soup. Warm comfort food.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Cuisine American
    Servings 4 -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

    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
    Tried this recipe?Let us know how it was!

    More recipes like Pumpkin Coconut Soup:

    Power Breakfast Bowl
    Spinach Tofu Green Curry
    Spinach Garlic Stuffed Shells
    Breakfast Scramble

    Grilled Macrobiotic Bowl

    For more photos, see Instagram

    « Quinoa Basil Stir-fry With Sweet Mango
    Mommy And Me Breakfast Bowls »
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Here, you will find delicious and nutritious seasonal eats... including gluten free, dairy free, vegetarian, plant based and vegan recipes.

    Popular Posts

    • Super Alkaline Salad
    • Super Alkaline Soup
    • Beyond Meat Chili
    • Fruit and Vegetable Appetizer Board

    Featured On

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. GreenSchemeTV is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    • Facebook
    • Twitter
    • Pinterest