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.
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