Lemon Coconut Pumpkin Soup

Updated: Nov 12, 2018

Looking for something comforting, creamy, nutritious and delicious? This is it! You may be thinking, lemon and pumpkin...? Trust me, it's yummy! This soup is full of vitamins A+E, healthy fat, anti-inflammatory herbs and it's packed full of antioxidants to boost your immunity! It will definitely help to keep you warm as the weather get's colder and keep your insides nice and healthy.

Thanks to my dear friend Emily of @Fermeterreeau for collaborating with me on this recipe. We had some fun and created a twist on her classic squash soup. The pumpkin we used was straight from her garden! :)


To make the Lemon Coconut Pumpkin Soup You'll need:

  • 1 pie pumpkin (Or squash of choice)

  • 2 cloves of garlic

  • 1 can of full fat coconut milk

  • zest of one lemon, juice of 1/4 of the lemon

  • 1/2 tsp coriander

  • 1 tsp parsley

  • 1 tsp ginger

  • salt + pepper to taste

  • 1 tsp turmeric

  • 1 tsp coconut oil

  • 1/4 cup water



Remove the ends of the pumpkin (or squash) and cut in half. Place cut side down in a pan with 1 inch of water at the bottom. Bake for 40-45 minutes at 350°C (until tender).

While baking, in a saucepan add coconut oil and chopped up garlic. Add in the can of coconut milk and all the herbs (coriander, parsley, ginger, S+P, turmeric). Mix in the zest of one lemon and the juice from 1/4 of the lemon. Combine and cook over medium heat for 15 minutes.

*Fun fact: black pepper helps the body absorb turmeric. Whenever you use turmeric help your body out and eat black pepper with it :)

Once the pumpkin is cooked, let stand for a few minutes. When it's not too hot, hollow out the middle and remove the seeds (you can roast them for a snack - they are high in magnesium). Scoop out the pumpkin into a blender, add saucepan mixture and 1/4 cup of water. Blend on high until combined and creamy. Enjoy!

Emily Manuel, B.A, RHN, CYT
 

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