October 24, 2014

With all of the pumpkins and squash available this time of year, I decided that it might be nice to have recipe to help inspire us to eat these healthy morels. Did you know that foods that are naturally orange are usually paced full of Vitamin A? VItamin A is great for the skin and eyes so this is a bonus since it also tastes really great.

You can make this soup in a Vitamix or any stronger blender but you can also cook it on the stove and then blend it well with a stick blender or do it the “old school” way and work it through a food mill. Any method will work and it only needs to be as smooth as you like it.

1/2 onion, peeled and chopped
1 Tbs olive oil
1 1/4 cooked pumpkin, this can be fresh or from a can
1 Tbs shredded ginger or 1 tsp dried powdered ginger
1 garlic clove, crushed and minced
1 1/2 cup chicken or veggie broth
1/2 cup coconut cream
1/2 cup coconut milk
1 tsp green chili (adjust to your liking)
1/2 Tbs lemon juice

Saute the onion until soft. Add the pumpkin, ginger, garlic, pepper, coconut cream, coconut milk. Stir until garlic is soft and everything is heated. Place chilis and lemon juice in the blender and puree. Add all of the sauteed items and secure the lid. Hot things can cause the blender lid to pop off so be careful and don’t burn yourself. Blend until smooth. Add salt to your taste.

You can garnish with chopped cilantro, minced tomato and even sour cream if you like. Enjoy.


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