Coconut pumpkin soup

Pumpkin, one of our favourite veggies, especially in the fall time. We love to make a coconut pumpkin soup in the evenings, especially when we already ate carbs at lunch time. It’s warm, creamy, light, fresh and done in a few minutes. You only need a few ingredients.

This hot, rich fall soup is histamine-free, low-carb, sugar-free, gluten-free, dairy-free and PCOS-friendly. The secret of this recipe is Coconut Milk. Because let's be honest: everything with coconut milk in it tastes better. Ok, maybe not everything, but most things.

Especially with PCOS, it's sometimes hard to find a good, quick and delicious meal. But this Soup is a winner. And as this recipe is more then easy, let’s just start right here! Let’s go.

Yield 2

Author Thedashiway

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Coconut pumpkin soup

Of course this delicious fall soup is vegan and gluten free.

Ingredients

• 600 g Hokkaido
• 2 Onions
• 1 garlic clove
• 250 ml Coconut milk
• 1 tbs Coconut oil
• Salt and Pepper
• 1 Stock Cube
• 150 ml Water
• 2 tbsp Pumpkin seeds

Instructions

1. Heat up a pot on middle heat and add the coconut oil, when heated. Fry the onions and the pumpkin for a few minutes, then add the garlic and fry it for 2 more minutes.
2. Add 150 ml of water and let it cook for 10 minutes.
3. Let it cook for another 5 minutes.
4. Turn off the stove and mix it all with a hand blender.
5. OPTIONAL: Heat up a pan, add a hand full of pumpkin seeds and let them fry until they are crispy.
6. Serve Pumpkin Soup in a Bowl and top it with the fried pumpkin seeds

Nutrition Facts

Calories

350

Fat

18 g

Carbs

50 g

Nutritions are calculated per portion.

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