Pumpkin Soup
Creamy and full of flavor, this pumpkin soup is comfort in a bowl. Serve it up for family dinner or make it for yourself and enjoy the leftovers for a few days. This recipe is dairy-free and oil-free. If you would like to make the recipe fat-free, you can omit the coconut milk and add extra healing broth or water to reach your preferred consistency. Pumpkin, the star ingredient in this recipe, is loaded with healing nutrients that the liver can easily store.
Pumpkin Soup
Ingredients:
2 lbs peeled, deseeded, and chopped pumpkin
1 cup chopped onion
4 cloves of garlic, minced
1 tbsp chopped ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tsp paprika
1 tsp dried oregano or thyme
1/4 teaspoon red pepper flakes (optional)
2 cups healing broth or water
1 cup light coconut milk
2-3 tbsp pumpkin seeds, to serve (optional)
Directions:
In a large pot on medium-high heat add the pumpkin, onion, garlic, ginger, cumin, coriander, paprika, oregano or thyme, red pepper flakes, and vegetable stock or water to the pot. Bring to a simmer and cook, uncovered, for 20-30 minutes until the pumpkin is tender.
Transfer mixture to a blender and add the coconut milk. Blend until smooth, about 1-2 minutes on high speed. Alternatively you can use an immersion blender.
Pour the soup back in the pot and heat until warm. Divide soup between bowls and top with pumpkin seeds (if using). Serve immediately.
Serves 4
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This item posted: 28-Oct-2020
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