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1 onion, chopped
1 Tbsp. coconut oil (substitute butter or olive oil if you prefer)
3-4 c. chicken or vegetable stock (if using fresh pumpkin or squash
puree, then use 1-2 c. of stock to keep the soup thicker)
1 c. coconut milk (full fat canned is best)
2 15-oz. cans pumpkin puree (not pumpkin pie mix) or 4 c. fresh puree
1 1/2 tsp. salt
2 tsp. mild curry
1/2 tsp. ground ginger
1/4 tsp. ground cumin
pinch nutmeg
generous amount of freshly ground pepper
pinch of cayenne pepper (or more if you like things spicy)...
optional, but recommended

In a stock pot or dutch oven, heat the oil and butter over medium heat.

Add onion and saute until soft and beginning to brown, about 5-6

Add the chicken or vegetable stock, coconut milk, pumpkin/squash,
and spices and bring to a simmer. Simmer for 5-10 minutes.

Transfer soup to a blender in batches, and blend until smooth (or
use an immersion blender if you have one). Blending makes it a nice

Return to pot and bring the temperature back up to hot.

Optional toppings: plain yogurt, Parmesan cheese, pumpkin seeds

Best served with a good crusty bread (gluten free if you like) and a
side salad!

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.