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| Pumpkin Coconut Milk Soup |
| photo by recipe author |
Servings: 5
Preparation Time: Approx. 15 minutes
- raw garlic, crushed, to taste
- half an onion
- 1 scallion stalk
- 1-2 tablespoons coconut oil [1]
- 1 coconut milk [2]*
- 1 organic pumpkin puree [3] (16 ounces)
- Himalayan salt [4], to taste
- dry herbs and spices, to taste
In a medium pot, sauté garlic, onion and scallions in coconut oil.
Add in the coconut milk. Turn heat up. Let it boil for a few minutes.
Add in the pumpkin pureé. Stir well and season with salt, herbs and spices.
Turn stove off. Serve hot.
Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here [5]!