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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    PUMPKIN COCONUT MILK SOUP

    February 18, 2015

     

     

     

    My obsession with pumpkin everything has been made clear over the last few months, especially since moving to Switzerland. It's pumpkin season here, and pumpkin soup is on every menu at every restaurant, I feel very satisfied. There is something so hearty and creamy about this vegetable, that too is super healthy. Pumpkin is full of vitamins A, C and potassium, and pumpkin seeds are extremely healthy too! It is so easy to make this soup vegan, but if you prefer to cook with chicken stock, you can use this instead of water. With the rich flavor of the coconut milk, I suggest you leave the recipe as is! 

    I was cooking for 12 people last Friday and as everyone in my family lives in pumpkin soup this time of year, I thought I would make my own version as a warming starter. It definitely hit the spot!

    I am posting the recipe here for 4 and if you need to cook for 12 like me, just triple all of the ingredients! I decided to make this a very pure soup, but if you like to add potatoes or leeks, you can find my other recipe here! 

     

    Husband approved.

     

    Ingredients: 

     

    2 lbs pumpkin, chopped

    1 can fresh coconut milk

    6 cups water

    2 tbsp coconut oil

    Salt and pepper to taste

    1 tbsp ground turmeric

    1 tbsp ground cumin

    1 tbsp ground curry

     

    Garnish

    1 cup pumpkin seeds

    1 tsp coconut oil

    1/2 tsp ground paprika

    1/2 tsp ground cayenne pepper

    1/2 tsp ground cumin

     

    Directions:

    Heat coconut oil on medium heat in large soup pot. Add the pumpkin and spices and sautee for about 10 minutes. Add the water, coconut milk, sea salt and pepper. Bring to a boil, reduce heat, and let simmer until the pumpkin is soft, about 30 minutes. Meanwhile, in a small pan, add the coconut oil, pumpkin seeds, paprika cayenne and cumin. Toast on medium heat for about 5 minutes.

    Once the soup is cool, puree in blender, add back to pot and reheat. Garnish with toasted pumpkin seeds. 

     

    Tags:

    #thefitmrs #health #soup #pumpkin #courge #pumpkinsoup #coconutmilk #glutenfree #vegan #pumpkinseeds #healthblog #paleo #wholefoods

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