• 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!!!

Pumpkin Soup

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.