Creamy Coconut & Pumpkin Soup {Plus 2 Bonus Recipes}

Are you ready for the ultimate pantry soup and the savior to your “what the heck do I cook for dinner?” woes that doubles as the easiest-to-make AND one of the best soups you’ve ever tasted? I’ve got you, sister. Because everyone needs quickies they can make from pantry staples. This is such a great one to make after you’re away from home for a weekend from said pantry without having to go to the store. I promise this guy won’t disappoint – I could eat this soup every week and often make a big batch at the beginning of the week, separating into mason jars for ease (freezing extras too!). Seasoned with lemongrass and ginger, this soup also doubles as an all-natural anti-inflammatory wonder for your gut. If you’re looking to beef up this recipe, I recommend adding 1/2 cup pre-cooked quinoa {secret, insider recipe below} and/or tossing 1 chopped sweet potato or yam to cook right into the soup {add in Step #5 below}.

 

Creamy Pumpkin + Coconut Soup:

INGREDIENTS:

• 2 (15 oz.) cans of organic pumpkin puree
• 1 (15 oz.) can organic coconut cream
• 1 sweet onion, diced
• 3 tsp. minced garlic
• 1” knob of fresh ginger, minced or grated using Microplane grater (more if desired), can also use 1-2 tsp. ground ginger
• 1 lemongrass stalk, chopped in half (optional)
• 1 Tbsp. organic, cold-pressed coconut oil
• 2 tsp. cumin
• 1 tsp. corriander
• 2-3 cups stock (vegetable, chicken or homemade bone broth are all great)
• Depending on desired spiciness: ¼ to ½ tsp. cayenne pepper
• Sea salt to taste

OPTION TO GARNISH WITH: organic full-fat Greek yogurt, toasted coconut flakes and pumpkin seeds, ½ cup pre-cooked quinoa and/or fresh sprouts. And two other very pretty & seasonally appropriate toppings are pomegranate seeds or crispy kale chips {preheat oven to 250 degrees, rip off kale leaves, massage with olive oil + sea salt, then put on baking sheet with parchment paper and cook for 10-15 minutes – edges brown, not burnt}. To add some freshness, I love to add a dollop of my Fresh Pesto {recipe below!}, Cilantro-Jalepeno Pistou {to die for, from my cookbook} or store-bought harissa. 

DIRECTIONS:

1. Prep all vegetables (chopping + mincing) first.
2. Sauté onion in coconut oil until softened, about 3 minutes.
3. Add garlic, lemongrass + ginger, sautéing for another 2 minutes.
4. Next add spices, cooking for a final 2 minutes.
5. Add pumpkin and coconut cream, stirring until blended. Then add the stock.
6. Let all ingredients simmer together for 10 minutes. Add salt + cayenne, taste and decide if you’d like more.
7. Remove the lemongrass. Then carefully transfer soup to a blender (or if you have an immersion blender, you can use that). Puree to smooth consistency.
8. Garnish individual servings as desired.

 

BONUS RECIPES:

Fresh Pesto: {Note: You can really use any nut in this or any pesto – pecan, cashew, almond, walnut, pine nut – and can make this dairy-free by substituting 1 Tbsp. nutritional yeast for Parmesan}.

INGREDIENTS:

• Large handful spinach leaves
• 4 oz. package fresh basil leaves, stems discarded
• 1 handful fresh parsley leaves (some stems okay)
• ½ cup pistachios
• 1/3 cup of raw-milk, organic, grass-fed Parmesan shavings OR 2 Tbsp. nutritional yeast
• ½ cup olive oil
• 1 tsp. lemon juice
• 1 garlic clove or ½ tsp. minced
• Sea salt + pepper to taste

DIRECTIONS: Add all ingredients to food processor and process until smooth. Feel free to add 1 tsp. of extra olive oil at a time if needed to blend smooth; can also use water.

 

The Fluffiest {and Best} Quinoa: “What’s the trick to cooking quinoa?” is one of the questions I get asked most frequently in my coaching practice (no joke!). And believe it or not, there is an art to it – and a few tricks I’ve mastered to make this quinoa the fluffiest and best you’ve ever had – every time! First, you must soak the quinoa {this helps break down anti-nutrients that interfere with digestion and soften the quinoa’s texture and flavor}. Second, leave the lid off until all the liquid is absorbed! Now consider yourself “in the know”.

INGREDIENTS:

• 2 cups quinoa
• Water
• 2 cups water or broth {vegetable or homemade bone broth}
• 1 tsp. apple cider vinegar

DIRECTIONS:

1. Add 2 cups of quinoa to a bowl with vinegar and pour enough water over to cover.
2. {Trick #1}: Soak for at least 12 and up to 48 hours.
3. Drain and rinse.
4. Add quinoa and 2 cups water or broth {using homemade bone broth makes this the ultimate quinoa} to a saucepan and bring to a boil, then reduce heat and {Trick #2} cook until all the water is absorbed.
5. Cover and remove from heat, letting stand for 5 minutes.

 

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And be sure to get goodness and inspiration like this each week by signing up for my newsletter {click here!}. Searching for inspiration in the kitchen? Check out my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans and themes to keep your holiday season inspired and healthy living simple! Email me to get more information!}.