Creamy Pumpkin Soup (dairy free)
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 6 cups of roasted pumpkin
- chunk ginger
- 5 cloves garlic
- 1 can coconut milk
- 3/4 cup hempseeds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 1/2 teaspoons cinnamon
- 2 1/2 teaspoons sea salt
- dash of nutmeg
- handful chives
My daughter saved the day!! I tore my kitchen apart trying to find where I wrote this recipe down. I usually write my creations in a recipe journal but for some reason this one never made it in there…..I think because I was too busy licking the bowl clean.
I wanted to use some of that roasted pumpkin I froze (learn more) and needed another run of this recipe before it was ready for posting. I was making a racket in the kitchen tearing thru every book and drawer to find the paper that I scribbled the recipe down on.
I hear this angelic voice save me from self destruction, “Mom, what are you looking for?” I said, trying to be calm, “Oh nothing, just that pumpkin soup recipe.” Adriana replied, “I have it in my journal, I wrote it down for you, remember?” I blurted out, “REALLY?! Oh, of coarse I remember!!” I think I need to get more sleep and, since writing this, the time change is on my side!!!
This soup is a complete meal with the added protein from the hempseeds! It’s very filling and you won’t believe there isn’t butter or cream in it!
Ingredients:
6 cups of roasted pumpkin (fresh or frozen)
chunk of ginger (quarter size)
5 cloves garlic
1 can coconut milk (BPA free)
3/4 cup hempseeds
2 tablespoons coconut oil
2 tablespoons maple syrup
1 1/2 teaspoons cinnamon
2 1/2 teaspoons sea salt (to taste)
dash of nutmeg
handful of chives
Directions:
1. Add 6 cups of roasted pumpkin, garlic, and ginger t0 6 cups of water in a large (4qt) pot.
2. Bring to a boil and than turn heat down to low after a few minutes. Cook until everything is tender.
3. Add coconut milk, oil, hempseeds, maple syrup, cinnamon, sea salt, nutmeg and chives.
4. Puree in a strong blender or the amazing Vitamix in batches, till creamy.
Tips:
You can use (3 BPA free) canned pumpkin, just make sure you don’t get the pie mix with sugar and spices already added. I found you need to add 2 sweet potatoes to thicken it up if you use canned pumpkin. It helps to have a pitcher to store and tranfer the soup in when pureeing the batches. I like to add toasted coconut to the top and sprinkle extra cinnamon on it! Freeze it or share the pumpkin love if you can’t eat it all yourself!
With a Spoonful of Creamy Pumpkin Soup,
Dawn
P.S. If you remember in past posts my dad is not a fan of coconut anything but he ate this soup and didn’t even ask if I used coconut. I think I got him on this one but only because he loves his pumpkin…..guess I am my father’s daughter.
Awesome! Very rarely do I see creamy soups with the cream! This eludes all our common food allergies: milk, egg, gluten, and nuts.
Can’t wait to try it. 🙂