Pumpkin, Coconut Cream Soup
Ingredients:
- 1 small shallot or 1/4 onion, diced finely
- 2 tablespoons Virgin Coconut Oil
- 15 ounces pumpkin (not pumpkin pie mix)
- 30 ounces water
- 1/4 teaspoon cardamom
- 1/4 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh grated ginger (more or less to taste)
- 5 tablespoons Coconut Cream Concentrate
- salt and freshly ground pepper, to taste
- 3/4 cup cashew cream (recipe follows)
- 1 tablespoon raw honey
Directions:
In a medium stock pot or large saucepan, sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, Coconut Cream Concentrate, salt, and pepper and let simmer 10 minutes on medium-low heat.
Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more Coconut Cream Concentrate, if desired, and mix in well. Serve and enjoy!
Cashew Cream:
Ingredients:
- 1 cup raw cashews
- 1/4 cup water
- 1 tablespoon Virgin Coconut Oil
Directions:
Place everything in a blender until a thick, creamy mixture forms and it is nice and smooth. If necessary, add more water a teaspoon at a time until it is the consistency of whipped cream.
Note:
Any remaining cashew cream can be used as a dessert topping by adding a bit of agave syrup and vanilla extract. The addition of some Coconut Cream Concentrate will make it an even more special treat as a topping or all alone.
Recipe submitted by Donna, Castleton, NY.
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