Detox Pumpkin Soup
Although you can use virtually any kind of squash here, I love Kabocha the most for its sweet flavor. Adding the Detox Boost at the end of cooking ensures its potent nutrients stay intact for this extremely health-giving soup!
1 Tbsp Coconut Oil
½ White Onion, diced
2 cloves Garlic, minced
2 inches fresh Ginger root, peeled and minced
4 cups Kabocha Squash, peeled and diced into 1/2-inch cubes
1 Bay Leaf
1/8 tsp Cayenne Pepper
1 quart Vegetable Broth
1 scoop Navitas Organics Detox Boost
1 Tbsp fresh Lime Juice
Sea salt and freshly ground pepper, to taste
¼ cup Canned Coconut Milk, for serving (optional)
Ground Pink Peppercorns, for garnish (optional)
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, 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 and ladle into a blender. Add the Detox Boost and lime juice, and blend until completely smooth. Adjust salt and pepper if desired. To serve, ladle into bowls and lightly swirl with coconut milk and ground pink pepper.
Makes 6 cups
Submitted by Julie Morris