Pumpkin Coconut Soup
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Cook Time:
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This surprising soup is rich, well-spiced, and nourishing, without being heavy.
Serves:: 4
  • 2 Tbsp. olive oil
  • 1 medium onion, roughly chopped
  • salt and pepper, a few pinches each
  • 3 cloves garlic, minced
  • ¼ tsp. paprika
  • ¼ tsp. rubbed sage
  • ¼ tsp. ground cumin
  • ¼ tsp. cinnamon
  • ¼ tsp. thyme
  • 8 oz. cauliflower, roughly chopped
  • 1½ C. roasted pumpkin (or 1 C. pumpkin puree)
  • 4 C. water
  • ¼ C. unsweetened applesauce
  • ¼ C. full-fat coconut milk (more if desired)
  • sea salt to finish (about 10-20 turns of the grinder, according to taste)
  1. Heat olive oil in a soup pot or Dutch oven over medium high heat. Add in onions, and sprinkle with a few pinches of salt and pepper, then stir and cook for about 5 minutes til onions become browned and translucent. Stir in minced garlic, and allow to cook for 1 minute. Then sprinkle in paprika, sage, cumin, cinnamon, and thyme, and stir for another minute. Next, add in the cauliflower, pumpkin, and water. Bring to a boil, then reduce heat to medium low, cover, and allow soup to simmer, stirring occasionally, until cauliflower is soft. When cauliflower is soft, use an immersion blender to puree the soup to a smooth texture.
  2. To finish, stir in coconut milk, applesauce, and sea salt to taste. (I used about 20 grinds from a sea salt grinder, but start with 10 and taste to see if more is needed.)
Recipe by Pretty Hungry at http://prettyhungryblog.com/2015/02/07/pumpkin-coconut-soup/