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 in 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!

Gluten-Free, Winter-Thyme, Satisfying Soup

Servings: 10–12
Preparation Time: approximately 1 hour

Ingredients:

• 5–7 cups hard winter squash – precooked in oven, scooped from skin, well blended
• 2 cups purified water
• 1/2 cup coconut flour
• 2 onions, finely diced
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 tablespoons grass-fed butter
• 2 teaspoons thyme
• 2 teaspoons ginger (ground, grated, diced, or juiced)
• 2 cups Coconut Cream Concentrate or organic half-and-half or heavy cream from grass-fed cows may be substituted
• 1 1/2 teaspoons ground black pepper
• 2–3 tablespoons salt
• 1/4 cup organic fermented soy sauce
• organic cheddar cheese from grass-fed cows, optional

Directions:

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the Coconut Cream Concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add Coconut Cream Concentrate and optional cheese.

Bring back to serving temperature.

Diane from Hubert, North Carolina, won $50 for this recipe and photo! Submit your recipes and photos here!