• 3 min. read
Creamy and full of flavor, this pumpkin soup is a serving of peace served in a bowl. Serve it for the family dinner or make it for yourself and enjoy the soup for several days. This recipe is dairy and butter free. If you wish to make the recipe fat-free, you can omit the coconut milk and add extra medicated stock or water to achieve your preferred consistency. Pumpkin, the main ingredient in this recipe, is full of healing nutrients that the liver can easily store.
- 1 kg. peeled, seeded and chopped pumpkin;
- 1 cup chopped onion;
- 4 cloves of garlic, crushed;
- 1 tbsp. grated ginger;
- 1 tsp ground cumin ;
- 1 tsp ground coriander;
- 1 tsp paprika ;
- 1 tsp dried oregano or thyme ;
- 1/4 tsp. red pepper flakes (optional);
- 2 cups of medicated broth or water;
- 1 cup light coconut milk;
- 2-3 tbsp. pumpkin seeds, for serving (optional).
Method of preparation:
At medium heat on the stove, in a large pot, add the pumpkin, onion, garlic, ginger, cumin , coriander, red pepper , oregano or thyme , red pepper flakes and medicinal broth or water. Simmer uncovered for 20-30 minutes until squash is tender.
Transfer the mixture to a blender and add the coconut milk. Blend until smooth - about 1-2 minutes on high speed. You can also use a blender.
Pour the soup back into the pot and heat until warm. Ladle soup into bowls and add pumpkin seeds (optional). Serve immediately.
Portion for 4 people.You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .
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