Pumpkin Tomato Carrot Coconut Soup

 

pumpkin_rp_1 (2)

This is a rich and savory soup, perfect for autumn evenings! Lovely flavors tingle between sugar pumpkin, tomatoes, coconut and fresh herbs.

Pumpkin Tomato Carrot Coconut Soup
 
Prep time
Cook time
Total time
 
This is a rich and savory soup, perfect for autumn evenings! Lovely flavors tingle between sugar pumpkin, tomatoes, coconut and fresh herbs.
Recipe type: Soups
Serves: 4
Ingredients
  • ½ Sugar Pumpkin
  • ½ Onion (chopped)
  • 2 Carrots (chopped)
  • 1 Medium Tomato (chopped)
  • 1 tbsp Nutiva Organic Red Palm Oil
  • 1½ tbsp Nutiva Organic Coconut Manna™
  • 1 tbsp Fresh Marjoram
  • ½ tsp Basil
  • ½ cup Coconut Milk (canned)
  • 1 tbsp Maple Syrup
  • 1 cup Water
  • 1-2 tsp Sea Salt (or to taste)
  • Black Pepper (to taste)
  • 8 Basil Leaves (chopped for garnish)
Instructions
  1. Preheat oven to 400°F.
  2. Cut sugar pumpkin in half and scoop out the seeds. Drizzle Red Palm oil on baking pan, and place pumpkins (cut-side down) on pan and bake for 20 mins.
  3. Flip and roast cut-side up for 20-30 minutes. Remove and let cool.
  4. Saute onion, dry basil & thyme with cut carrots & a pinch of salt for 15 minutes or until slightly soft.
  5. Add coconut milk, coconut manna, fresh marjoram, salt, pepper, maple syrup & scooped out pumpkin meat.
  6. Place all ingredients and cup of water into blender and puree until smooth. Adjust thickness with water or coconut milk, as well as salt & pepper to taste.
  7. Reheat on stove top and serve. Garnish with fresh chopped basil (other topping possibilities: ginger, nutmeg, cayenne, yogurt, cilantro).

 

Comments

  1. Melinda says

    “1 1/2 Nutiva Coconut Manna” – tsp, tbsp, jar??? Sounds yummy but I’d like to try it as intended. Thanks, I’ve not used this product.

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