Coconut, Lime & Pumpkin Soup
+ Prep | 15 Minutes
+ Cook | 20 hour
+ Serves | 4-6 people
+ No Gluten, Dairy, Egg, Soy or Nightshades
+ Contains NUTS
How delicious does it sound when you just read the ingredients in your head! Thinking about the lime on it's own makes my mouth water and I'm very grateful we have a lime tree - I love lime what can it say?! I got the idea to add the lime from a sauteed Coconut Kale recipe that I love, it's flavour that lifts this dish!
It's bursting with nutrients (shout out to the kale!) and amazing to have on a cold winter's day.
I've been adjusting and refining this recipe for the past couple of years. It's a smooth soup (not chunky) and I often make a big batch and deliver to friends or family. So far everyone has loved it and I hope you will too!
Ingredients
+ 2tbsp Coconut Oil
+ 1kg Pumpkin (cut and peeled into cubes
+ 1 Brown Onion
+ 6 Stems of Cavolo Nero (chopped)
+ Up to 6 Garlic cloves (chopped)
+ 5cm piece of Ginger root (peeled and sliced)
+ 5cm piece of Turmeric root (peeled and roughly chopped)
+ A big handful or fresh Coriander (stems and leaves roughly chopped)
+ 4L of your favourite Stock (I like chicken, but you could also use beef or vegetable)
+ 1 400ml can of Organic Coconut Cream
*If you intend to freeze, don't add the coconut cream until after soup is reheated
+ 2 Limes (one to put in and one to squeeze on top)
Method
Heat the coconut oil in a large stock pot on a medium heat. Add onion and cook for 2 minutes until translucent.
Add Garlic, Ginger, Turmeric, Coriander and Kale. Stir around until very aromatic (1-2 minutes).
Add the pumpkin to the pot. Cover with the stock and bring to the boil before lowering the heat to a simmer. Cook for about 20 minutes (or until pumpkin is tender).
Now for the fun part! BLEND! Turn the heat off and do this until very smooth and no chunks are left.
Add and mix in the coconut cream and squeeze in the juice of one lime. Save some coconut cream for garnishing!
Turn the heat back on low and heat until soup is piping hot!
Serve with a swirl of coconut cream and a wedge of lime.
Recipe Notes
+ Save some coconut cream and coriander to use as a garnish on top. You could also add chili flakes to spice up!
+ If you have a big stock pot you can easily double the recipe.
+ You can substitute ground turmeric for fresh.
+ The aromatics can be roughly chopped as it all gets blended up. I love to use my stick blender.
+ I don't season before serving so each person can add their own to their specific taste.
+ This is relatively high in carbohydrates which is balanced by the coconut cream fats, but to complete the meal ensure you also eat some protein. I don't like adding legumes as this is a food group many people with autoimmune conditions avoid.