Pumpkin Curry Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 teaspoon powdered ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon red pepper flakes
• 4 garlic cloves, finely minced
• 3 1/2 cups puree pumpkin or winter squash
• 2 cups soup stock
• 2 cups unsweetened coconut milk*
• salt or fish sauce, to taste
• minced cilantro for garnish and flavor

Directions:

Heat the oil in a heavy soup pan on medium-low heat.

Add the curry, ginger, cumin, and red pepper flakes.

Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash, and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

Warm the coconut milk in the soup pan, then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Amanda, Hot Springs, CA.

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Coconut Pumpkin Pie Smoothie

Servings: 1
Preparation Time: 3–5 minutes

Ingredients:

• 1/4 cup pumpkin puree
• 1 banana, fresh or frozen
• 1/2 cup coconut milk*
• a dash of cinnamon
• 1 teaspoon honey
• 1 tablespoon coconut oil, melted

Directions:

Combine pumpkin puree, banana, coconut milk, cinnamon, and honey in a blender. Blend on high until well mixed and smooth. While blender is running, slowly pour in coconut oil.

Pour in a glass and garnish with a sprinkle of cinnamon. Enjoy!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Anna, Franklin, WV.

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Creamy Fall Oats

Servings: 2
Preparation Time: 10–12 minutes

Ingredients:

• 1/3 cup rolled oats
• 1 2/3 cups water
• 1/4 cup pumpkin puree
• 1 tablespoon coconut oil
• 1 tablespoon honey
• 1 apple
• dash of cinnamon

Directions:

Mix the oats and water in a medium saucepan over high heat. Cover. Bring to a boil, then reduce heat to simmer and cook oats for 5 or 6 minutes. Remove from heat and let sit for another 3 or 4 minutes.

Remove lid and stir in pumpkin, coconut oil, and honey. Spoon oats into serving bowls.

Cut apple into small chunks and divide between 2 bowls of oats, then sprinkle each with cinnamon.

Recipe and photo submitted by Elle, Victoria.

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