Easy Pumpkin Coconut Soup and a Harvest Party

| 14 Comments

We have a fall joke in our family.  It dates back to when our oldest was around three and declared to her auntie, “Fall is the best time of my year.”  Whenever we are really loving the season, someone spouts out the now familiar words.  We are certain to hear them at the annual Rare Earth CSA End of Season Party where we carve pumpkins, eat delicious natural food and commune with nature.  This year my potluck contribution was an Easy Pumpkin Coconut Soup that comes together in a snap.

Easy Pumpkin Coconut Soup

Easy Pumpkin Coconut Soup

The recipe is based on a soup from Daisy Martinez that I made a year ago and turned completely vegan for a blogger weekend.  The vegan part was simple–just sub veggie broth for chicken stock.   But the original called for cooking a squash, which is time consuming.  So when I was running late before the party, I used canned pumpkin and made the super simple version below. 

Easy Pumpkin Coconut Soup
Serves 5
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
227 calories
11 g
0 g
21 g
2 g
18 g
196 g
388 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
196g
Servings
5
Amount Per Serving
Calories 227
Calories from Fat 174
% Daily Value *
Total Fat 21g
32%
Saturated Fat 18g
90%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 388mg
16%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
2%
Sugars 7g
Protein 2g
Vitamin A
0%
Vitamin C
13%
Calcium
4%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tablespoon coconut oil
  2. • 1/4 c finely diced shallots (about 3)
  3. • 1 can pumpkin (not pie filling)
  4. • 1 13 1/2 oz can of unsweetened coconut milk
  5. • 2 cups vegetable broth (or chicken broth)
  6. • 1 t vanilla
  7. • 1/2 t cinnamon
  8. • 1/4 teaspoon ground cloves
  9. • 1/4 cup maple syrup (or other sweetener)
  10. • Sea salt and freshly ground pepper
  11. • Toasted almonds for garnish (optional)
Instructions
  1. In a large saucepan, sautee shallots in oil.
  2. Add remaining ingredients (except garnish) and cook briefly until hot and flavors have blended.
beta
calories
227
fat
21g
protein
2g
carbs
11g
more
Art of Natural Living http://artofnaturalliving.com/
 
There aren’t too many events in this world that I will never miss, but this party is one.  There is nothing quite like strolling around the land that grows your food.  Especially in the bountiful fall when the sun begins to set. Take a look below to see why!

Pumpkin Fun

Pumpkins

Waiting Pumpkins

carving-pumpkins

Done Carving

Carved Pumpkins

Carved Pumpkins

Still Growing 

Lettuce in the Greenhouse

Lettuce in the Greenhouse

Lettuce

Lettuce

chickens

Looking for a treat

Pepper Blossom

Pepper Blossom

Ripening Pepper

Ripening Pepper

Fall is the Best Time…

dinner

Dinner

Sunset over the greenhouses

Sunset over the greenhouses

Sunset behind the barn

Sunset behind the barn

bonfire

Bonfire

Homemade marshmallows

Homemade marshmallows

Do you have a never-miss event?

It's so nice to share...
Share on Facebook2Pin on Pinterest2Tweet about this on TwitterShare on LinkedIn0Share on Yummly18Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0

14 Comments

  1. These pictures are lovely Inger! This sounds so perfect for the temps right about now, I hear it’s going to start getting to freezing soon, brr!

    • Thanks Abby! Yes, we did get our first frost the other night. I have covered up the raspberries twice to get a little more harvest, but it will all end soon won’t it…

  2. Love the photos in this post! This soup reminds me of our lunch in Door County–is it the same one you made for us? That was so delicious!

    • Thanks Lisa! I can’t remember if I made the original or this version for Door County. In addition to fresh squash the original used vanilla bean and cinnamon stick instead of extract and powder, but they are virtually identical (except for the amount of work). Loved Karis’s idea about doing the boat tour in a future visit.

  3. This post makes me miss the CSA potluck events at HighCross Farm. I forgot to get coconut milk the last time I was at Trader Joe’s, but when I do, I’m planning to make this soup!

    • While checking out Woodman’s (per your chip recommendation) I found they have a good price on the coconut milk I’ve been getting through my buying club. Will need to check out Trader Joe’s too. Interesting I’m getting my buying tips from someone out of state 😉

  4. Hi Inger, thanks for sharing your beautiful pics of pumpkins and Harvest Party, I love this pumpkin coconut soup. So healthy and irresistible too. So tempted to give this a try. Once again, thanks for sharing and you have a wonderful autumn. Warmest regards 🙂

  5. This soup reminds me of toasty chips, a fireplace and a massively warm chair 😀
    It looks lovely! And I never would have thought to add coconut, genius!

    Cheers
    Choc Chip Uru

    • Oooooo, now I’ll need to try eating this with chips in a massively warm chair in front of a roaring fire…

  6. your photos are awesome!! captivating, actually. thanks for sharing. 🙂
    this soup actually makes pumpkin sound good to me, so kudos for achieving that!

    • Thanks Grace. Unfortunately, it wasn’t quite enough for my non-pumpkin loving daughter… Though I think she ate it when I did the squash version, so maybe it’s psychological!

  7. Pingback: Japanese Ginger Noodle Bowls (Spaghetti Squash) - Art of Natural Living

  8. Pingback: Tomato Stilton Soup - Art of Natural Living

Leave a Reply

Required fields are marked *.


css.php