by Elise Schwartz | October 11, 2010 3:46 PM
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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