This Pumpkin Coconut Soup recipe is great in cool weather. Both healthy and full of rich flavors, a bowl of this soup will cold-fighting zinc, magnesium and iron, too. Note: This recipes has been adjusted for all four body types in my book, The Belly Burn Plan. See explanations below.

  • Apple Types: Perfect as is. No need to change a thing.
  • Babyface and Athletes Types: Substitute light coconut milk in place of full fat. If you’re opting for dairy milk instead, use lower fat milk instead of whole.
  • Pears should use light coconut milk or light daily milk. Last thing, cut out the red peppers.

Serves 4 to 6

Ingredients

4 cups pumpkin puree (not canned pumpkin pie)
1 tbsp coconut oil or butter
2 carrots, chopped
1 small apple, peeled, cored, and chopped
4 cups of chicken stock
1 can of coconut milk
2 tsp cumin
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp red pepper flakes (optional)

Simply add all ingredients to a stockpot. Bring to a boil, then simmer for 30 minutes, stirring vigorously every 10 minutes. Using an immersion blender, or by transferring to an upright blender, blend well. Serve hot.

Like this simple, but healthy recipe? Then get The Belly Burn Plan. It’s loaded with 65 body-loving belly-burning recipes.

 

Follow by Email
Facebook
Google+
Twitter
Pinterest
Instagram
YUMMLY