Pumpkin Coconut Soup

Wondering what to do with those pumpkin guts (as my kids call them)? Well look no further. Regular pumpkin guts, i.e. those stringy mushy bits that scoop out with the seeds makes for a really yummy soup. I promise. Maybe it’ll sound yummier if I stopped saying “guts”🤣. Pulp. We’ll call it pulp.

Side note: I also blend up the pulp with unflavored bone broth, mix it with GF brownie mix (I use THIS or THIS kind) for my 2 ingredient breakfast muffins (recipe here).

Anyhoo, pumpkin gut soup is really easy to make and tastes really yummy! Top it with sweet or savory pumpkin seeds from the same pumpkin and you’ve got yourself a nice, warm, orange, comforting bowl of texturally pleasing deliciousness. Warm fall in a bowl. Pair that with some hot apple cider and pretty much day=made. Amiright?

For this recipe you will need:

Ingredients

  1. Insides from 1 large pumpkin
  2. About 1 cup bone broth (click here for my recipe or here for a brand I buy and trust)
  3. 1/2 can full fat coconut milk*
  4. Dash Pink himalaya sea salt
  5. 1 tsp brown sugar
  6. Generous spoonful of sweet or savory pumpkin seeds

*You can also use a nut milk, but make sure it is a home made nut milk, or a fattier nut milk like

Directions

  1. Place pumpkin pulp and bone broth in a high powered blender and blend well, for about 30 seconds until the blender runs really smoothly and you don’t hear anything chunking around in there. It has to be blended REALLY well.
  2. Pour pumpkin mixture into a medium size pot, add salt, bring to a boil and reduce to a simmer
  3. Simmer for about 15 minutes and then add your coconut milk.
  4. Allow mixture to come back to a simmer.
  5. I would DEFINITELY recommend you add your pumpkin seeds!

For the Pumpkins seeds, simply

  1. Remove from pumpkin and rinse off pumpkin pulp
  2. Soak seeds in salt water (1tbsp kosher/1 cup water) for about an hour or so.
  3. Spread the seeds out and allow them to dry.
  4. Season your seeds. For savory, I usually add turmeric, pepper and a little more salt. For sweet, I usually add cinnamon, brown sugar and a little ghee. Toss/mix well to coat evenly.
  5. Bake your seeds in a 325* oven for about 25-30 minutes until desired toastiness/crispyness is achieved!

Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…

Ingredients:

2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste

Directions:

1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!