- 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.
My love language is feeding and inspiring you to create with real ingredients that nourish rather than rob you of your health. You will find the best of gluten, grain, dairy and soy free recipes as well as raw, paleo, vegan and vegetarian creations on this blog. I also share useful health and nutrition tips that we teach at our Natural Medicine Clinic.
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. 🙂
Hi Angela, So true we often see dairy as a common allergy in our Clinic but with today’s options we can easily have that creamy texture without using dairy. I love using cauliflower, cashews (if not allergic), coconut milk, white potato, or even Ghee which is clarified butter (dairy is removed) for choices to trick the palate into thinking it is not missing a thing.