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Detox Pumpkin Soup Recipe
Virtually any winter squash will work in this simple recipe, which perfectly melds the cozy flavors of fall with just a hint of spice.
INGREDIENTS1 Tbsp. coconut oil ½ white onion, diced 2 cloves garlic, minced 2" fresh ginger root, peeled and minced 4 cups winter squash, peeled and diced into ½-inch cubes 1 bay leaf 1 tsp. Navitas Organics Turmeric Powder ⅛ tsp. cayenne pepper 1 quart vegetable broth 1 Tbsp. fresh lime juice Sea salt and black pepper, to taste ¼ cup canned coconut milk, for serving (optional) Ground pink peppercorns, for garnish (optional) |
DIRECTIONSWarm the coconut oil in a heavy-bottomed pot over medium-low heat. Add the onion and sauté for 5 minutes. Add the garlic and ginger, and sauté for one minute longer, stirring constantly. Add the squash, bay leaf, turmeric powder, cayenne and vegetable broth, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Remove soup from heat, ladle into a blender, and blend until completely smooth. Adjust salt and pepper if desired. To serve, ladle into bowls and lightly swirl with coconut milk and top with ground pink pepper. Makes 6 cups
Submitted by Julie Morris | Luminberry |
Virtually any winter squash will work in this simple recipe, which perfectly melds the cozy flavors of fall with just a hint of spice.
Ingredients
- 1 Tbsp. coconut oil
- ½ white onion, diced
- 2 cloves garlic, minced
2-inch fresh ginger root, peeled and minced
- 4 cups winter squash, peeled and diced into ½-inch cubes
- 1 bay leaf
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1 tsp. Navitas Organics Turmeric Powder
⅛ tsp. cayenne pepper
- 1 quart vegetable broth
- 1 Tbsp. fresh lime juice
- Sea salt and black pepper, to taste
¼ cup canned coconut milk, for serving (optional)
- Ground pink peppercorns, for garnish (optional)
Directions
Warm the coconut oil in a heavy-bottomed pot over medium-low heat. Add the onion and sauté for 5 minutes. Add the garlic and ginger, and sauté for one minute longer, stirring constantly. Add the squash, bay leaf, turmeric powder, cayenne and vegetable broth, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes.
Remove soup from heat, ladle into a blender, and blend until completely smooth. Adjust salt and pepper if desired.
To serve, ladle into bowls and lightly swirl with coconut milk and top with ground pink pepper.