Ginger Pumpkin Soup

Pumpkins and squash are in full force this time of year. This soup is a great vegetarian way to utilize all your extra pumpkin and squash, with the added nutritional benefit of ginger. Also the chili kick is amazing for the sinuses this time of year, when colds run rampant!


Serves 8. Make plenty and freeze for a cold night!

Note: You could use raw pumpkin in this recipe – cut into small pieces and add with the stock. Cook 20-30 minutes until the pumpkin is soft and then blend the soup.

We love to add lime, cilantro and chili paste in for a more asian spicy flavor.

3 tablespoons coconut oil
1 large onion minced
1 apple minced (organic with skin on)
2 tablespoons minced garlic
3 tablespoons minced ginger
3 pounds of cooked pumpkin
5 cups vegetable stock
juice of one lime – about 3 teaspoons
1 teaspoon red chili paste (Make sure it is from a clean brand – no added ingredients!)
¼ cup cilantro minced
8 tablespoons canned coconut milk – unsweetened

Heat the oil in a 8 quart pan and add the onion, apple, garlic, ginger and cook for about 5 minutes until the onion is just cooked through. Add the pumpkin, stock, lime juice and chili sauce. Allow all the ingredients to cook for 10 minutes. Remove the soup from the pan and blend in a blender until smooth. Add salt and pepper to your liking and serve with a dollop of coconut cream and cilantro on top. As you can see, we also love garnishing with freshly cooked veggies!



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