Spiced Pumpkin and Coconut Soup

A Winter warming favourite, spiced pumpkin soup will warm you from the inside out. The cinnamon and nutmeg are excellent circulation booster and the turmeric has strong anti-inflammation properties for the gut and liver

 

Are you on a Clinical Detox? Omit the garlic and onion which some people find irritating. What’s a “Clinical Detox?” Learn here

Vegan? Just use vegetable stock and skip the bone broth. Check out the Vegan Broth Recipe

Print Recipe
Spiced Pumpkin and Coconut Soup
Course Soup
Prep Time 20 minutes
Servings
serves
Ingredients
  • 1 Tbsp coconut oil
  • 3 cloves garlic skip this if you are sensitive to garlic
  • 1 onion finely diced, ok to skip this if you react to onions
  • 1 medium pumpkin butternut or kent, cubed into little pieces
  • 2 cups water or use 2 cups of liquid stock
  • 1 Tbsp bone broth https://www.carlyelverdnaturopath.com/product/chicken-bone-broth-turmeric/
  • 1/2 tsp ginger powder or finely grate some fresh
  • 2 tsp turmeric powder or finely grated fresh
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1 cup coconut cream preferably organic as these tend to be of better quality
Course Soup
Prep Time 20 minutes
Servings
serves
Ingredients
  • 1 Tbsp coconut oil
  • 3 cloves garlic skip this if you are sensitive to garlic
  • 1 onion finely diced, ok to skip this if you react to onions
  • 1 medium pumpkin butternut or kent, cubed into little pieces
  • 2 cups water or use 2 cups of liquid stock
  • 1 Tbsp bone broth https://www.carlyelverdnaturopath.com/product/chicken-bone-broth-turmeric/
  • 1/2 tsp ginger powder or finely grate some fresh
  • 2 tsp turmeric powder or finely grated fresh
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1 cup coconut cream preferably organic as these tend to be of better quality
Instructions
  1. In a large soup pot heat the coconut oil, add the onion and garlic and cook for five minutes, stirring frequently. If you are skipping onion and garlic just put the coconut oil in and go to the next step
  2. Add the pumpkin cubes, water/stock, bone broth, ginger, turmeric, cinnamon and nutmeg and cook for another 10 minutes, stirring occasionally.
  3. As the pumpkin cooks and turns mushy, stir briskly for it to break down and cream up. This saves you having to put the hot soup into a blender and possibly making a big mess. Put the coconut cream in and simmer for another 5 minutes before serving