Center For Living Peace

Good Happens

Meatless Monday: Roasted Pumpkin Coconut Soup

Happy Monday! As usual, we bring you a meatless recipe that can help your help and reduce your footprint on the globe!

Here’s a sprinkle of health to top off your holiday festivities. Add this pumpkin coconut soup to your holiday spread!

Roasted Pumpkin Coconut Soup

Ingredients:

  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • ½ Tsp Cinnamon
  • ½ Tsp chilli powder
  • ½ Tsp cumin
  • ½ Tsp nutmeg
  • ½ Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste

Directions:

  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread

Recipe originally by Lovely Pantry.

Good Happens.

Peace Grl Out!

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