I have been loving this soup! It is so simple and great for just about all diets! It is so satisfying because of it’s high fat content. We are often on the go with the home build, so taking just a few minutes to put it all together and pouring into a thermos to drink throughout the day keeps me satisfied and going. The extra pumpkin seeds add a nice crunch!
Recipe
1 (15 oz) can organic pumpkin puree or 2 cups of another pureed squash
1 (15 oz) can organic coconut milk
1 tablespoon garlic chili sauce
1 teaspoon onion powder
1 teaspoon sea salt
1/4 cup sprouted or soaked pumpkin seeds
Place all ingredients except the pumpkin seeds into a small sauce pan and bring to a low boil. Add the pumpkin seeds and serve warm!
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
