I used seasonal pumpkin for this colorful soup.  A benefit is you can make this soup any time of the year, as organic unsweetened canned pumpkin is readily available year round.  This soup is a great option for a filling lunch or light dinner!   We usually pair with a small salad with chicken breast and hempseeds or a protein shake.  Have to make sure you’re adding protein to every meal!
 

Pumpkin-Coconut Soup

15 oz organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted
1 cup organic lima beans, drained and rinsed
8 cups organic sodium-free vegetable or chicken stock
1 large organic carrot, peeled and chopped
1 medium onion, peeled and chopped
4 large cloves garlic, sliced
2 c full-fat organic coconut milk
1 Tbsp organic coconut oil
Sea salt and pepper to taste

OPTIONAL – For a less sweet, more traditional pumpkin soup flavor add:
1 tsp cumin
1 tsp curry powder
1 tsp fresh ginger

1.)   In a large stock pot, heat coconut oil over Medium-High heat.  Add onion, carrot and garlic to pot and saute about 5 minutes to soften.  Add vegetable stock, turn to High heat and bring to boil.

2.)   Add lima beans and pumpkin flesh, continue to cook on High.  Once it returns to a boil, reduce to simmer, stirring occasionally.

3.)  Simmer for about an hour until the beans are tender.  If the soup thickens too much and starts to stick, add  more stock. You want a very thick soup, but not dry.

4.)  When everything is tender, turn off the heat.  With either an immersion blender or standing blender, blend the soup until smooth.  Add half a can of coconut milk and blend again, adding more coconut milk to get your desired consistency & taste.  Garnish with shredded coconut (optional).

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

3 Comments

  1. Hello Elise- I am not sure that this is considered “advanced plan” friendly if it has a carrot in it. It was listed under the Soup category with an (A)

  2. Thanks so much Kim! Fixing that now! :)

  3. […] Pumpkin Coconut Soup - Healing Cuisine by Elise […]

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