• Micah

Spiced Pumpkin Coconut Soup

Make this super simple, autumn-worthy Spiced Pumpkin Coconut Soup to warm up this autumn!


With Autumn’s cooler weather, and celebrations of Sukkot underway, there’s no better time to start cooking with seasonal pumpkin. Sukkot is known as the “Harvest Holiday”, but it is much more than just a lulav and etrog. While Sukkot doesn’t have it’s own special dish to celebrate with, because of the time of year, Sukkot menus often seasonal fruits and vegetables that signify the harvest theme. I’ve made the most of cooler weather with this pumpkin soup packed with warming spices. This rich, dairy free pareve soup is packed with rich coconut milk, making it the perfect way to warm up!



This recipe was featured in the October issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on jewish classics!




Try out my delicious recipe for Apple and Honey Galettes - the best twist apples and honey.


Want more Jewish inspired recipes? Check out my collection here


#jewishrecipe #appleandhoney #applepie #fallbaking #autumbaking


Spiced Pumpkin Coconut Soup

Author: Micah Siva for the San Diego Jewish Journal

Cuisine: Jewish, soup

Total time: 30 min

Serves: 4


Ingredients

  • ½ tbsp coconut oil

  • 1 medium white onion, chopped

  • 1 small sweet potato, peeled and chopped

  • 2 cloves garlic, chopped

  • 1 tbsp fresh ginger, peeled and chopped

  • 1 tsp paprika

  • ½ tsp coriander, ground

  • ½ tsp cinnamon

  • ¼ tsp cumin

  • Pinch red chili flakes

  • 1, 425g tin pumpkin puree

  • 4 cups vegetable broth

  • ¾ cup canned coconut milk, full fat

  • Juice of 1 lime

  • Sea salt and pepper, to taste

Instructions

  1. Melt the coconut oil in a large pot over medium-high heat.

  2. Add onions and sweet potato, cooking until the onions begin to soften, about 4-5minutes.

  3. Add garlic, ginger, paprika, coriander, cinnamon, cumin and red chilli flakes. Cook until fragrant, stirring frequently, about 4-6 minutes.

  4. Add pumpkin puree and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes, or until the sweet potatoes are soft.

  5. Transfer to a blender (or use an immersion blender), and blend until smooth.

  6. Add coconut milk and lime juice before serving.

  7. Enjoy!



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