Recipe For Easy Dairy Free Vegan Pumpkin Soup

This recipe is very easy to make and very healthy. The creaminess comes from healthy coconut milk which is loaded with beneficial medium chain triglycerides and lauric acid (the latter is an anti-viral, anti-fungal and anti-bacterial acid found abundantly only in coconuts and human breast milk.)

You can choose any type of pumpkin you like for this recipe; butternut squash works well too. Take your squash or pumpkin and split it in half. Remove the seeds and any stringy stuff. Rub each half lightly with coconut oil and bake at 425 degrees F until soft. How long this takes depends on how large your pumpkin is, but about an hour is normal for mid-sized pumpkins.

Scoop out the flesh of the pumpkin and puree it in your food processor fitted with the multi-purpose blade until it is smooth. See how much pumpkin you have and match it with an equal amount of coconut milk. You want to use an equal amount by volume, not weight. Season and spice it to taste with cinnamon, nutmeg. ginger, clove, sea salt and black pepper. You could substitute a pre-made pumpkin pie spice mix for the spices if you prefer and just add the salt and pepper to that. Heat to a simmer and cook for ten minutes. That’s it! You now have an incredibly delicious, gluten-freeĀ and fiber-rich vegan pumpkin “cream” soup.


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