Pumpkin Coconut Milk Soup

Servings: 5
Preparation Time: approximately 15 minutes

Ingredients:

• raw garlic, crushed, to taste
• half an onion
• 1 scallion stalk
• 1–2 tablespoons coconut oil
• 1 coconut milk
• 1 package pumpkin puree (16 ounces)
• Himalayan Salt, to taste
• dry herbs and spices, to taste

Directions:

In a medium pot, sauté garlic, onion, and scallions in coconut oil.

Add the coconut milk. Turn the heat up. Let it boil for a few minutes.

Add the pumpkin puree.  Stir well and season with salt, herbs, and spices.

Turn the stove off. Serve hot.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes here!

Creamy Cauliflower Soup

Servings: 8–10
Preparation Time: 45 minutes

Ingredients:

• 2 heads cauliflower florets, steamed
• 4 cups chicken broth or water
• 1 1/2–2 cups coconut milk
• 2 tablespoons coconut oil
• 2 tablespoons grass-fed butter
• 2 tablespoons Himalayan Salt
• 1 tablespoon black pepper
• 1 tablespoon turmeric powder
• 1 tablespoon parsley flakes (or fresh parsley, chopped)
• 2 teaspoons garlic powder (or 2–3 fresh cloves garlic, pressed)
• juice 2 lemons

Directions:

Blend the steamed cauliflower with chicken broth or water, dividing into several batches, if needed. Add the mixture to the soup pot. Add coconut milk and seasonings. Warm to the desired temperature. Add fresh-squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Savory Coconut Milk Sausage Soup

Servings: 4–6
Preparation Time: 30–35 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 1 large green bell pepper, diced
• 2 tablespoons garlic, minced or pressed
• 2 teaspoons ground cumin
• 2 cups pinto beans, precooked or drained and rinsed if using canned
• 2 cups coconut milk*
• 6 ounces fresh spinach, chopped
• 1 pound precooked sausage, cut into bite-size pieces
• 2 cups cooked brown rice
• Himalayan Pink Salt, to taste
• black pepper, to taste

Directions:

Heat coconut oil in a soup pot over medium heat and sauté the onion, bell pepper, and garlic until soft, about 8–10 minutes.

Add the cumin and pinto beans and stir well.

Add the coconut milk, spinach, sausage, and rice.

Cover the pot and heat to serving temperature. Season to taste with salt and pepper.

Note: If a thinner soup is desired, add more coconut milk or water.

Homemade Coconut Milk:

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

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes here!