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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.



1 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

 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)


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.

Makes 6 cups


Submitted by Julie Morris | Luminberry