Pumpkin Coconut  Soup

Serves 6

You'll need:

2 T coconut oil or extra virgin olive oil

2 shallots, finely diced (about 1/4 cup)

1 T fresh ginger, grated

1 3" piece of lemongrass

2 lbs (or 1kg) pumpkin, peeled and cut in large dice

5 C vegetable stock or bone broth or water

1 C coconut milk, divided

Celtic Salt, to taste

Freshly ground black pepper, to taste

3 T pumpkin seeds, toasted (the toasting is optional)

To make:

  1. In a medium saucepan, heat the oil over medium heat.  Add the shallots and let cook for 2-3 minutes before adding the ginger and lemongrass.  Then, let them cook together until translucent and fragrant.

  2. Add the pumpkin and a generous pinch of salt.  Stir to combine and add 1/2 C of the stock/broth/water.

  3. Once the stock has almost fully evaporated, add the remaining stock and bring to a boil.  Then, reduce to simmer and add the coconut milk (except for 2-3T).  Let it cook till tender, around 30 minutes.  Remove and discard lemongrass.

  4. Transfer soup to a blender one ladle full at a time and puree until creamy and awesome.  Return back to the saucepan and adjust seasoning.

  5. Serve garnished with pumpkin seeds and a swirl of coconut milk.  If you've got fresh herbs to play with, mint or cilantro would work nice.

  6. Enjoy!

Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017