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Creamy (Oil Free!) Steamed Green and Orange Pumpkin Soup

Creamy Steamed Green and Orange Pumpkin Soup

1/2 medium green pumpkin 1/2 medium orange pumpkin 2 1/2 cups water + some for steaming pumpkins 1 1/2 cups coconut milk 8 sprigs thyme 5 sprigs rosemary 1 tbsp Italian seasonings 1 +1/4 tsp Himalayan pink salt 1/4 tsp ground cardamom 1/4 tsp ginger powder 1/4 tsp cayenne pepper 1/8 tsp black pepper 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1. Cut both pumpkins in half and save half of each for a later time 2. Cube both pumpkin halves (skin stays on). You should have approximately 5 cups of pumpkin

3. Add all pumpkin to roasting pan along with fresh thyme, fresh rosemary, and 1/4 tsp of Himalayan pink salt 4. Pour water into the bottom of the roasting pan. This is what steams the pumpkins to cook. You’ll need approximately 1 inch of water. 5. Cover pan and cook at 375 F for about 1 hour or until pumpkins are tender 6. Once pumpkins have cooled add to Vitamix or other high speed blender and blend along with 1 cup of water until completely smooth 7. Add contents to pot on stove along with all remaining ingredients 8. Heat and whisk together until combined and hot

Enjoy! *Will make approximately 4 servings **You can add more or less liquid and cayenne pepper depending on personal preferences for texture and spice

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