Organic Emily

Super Easy Coconut Pumpkin Soup

Coconut Pumpkin Soup

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!


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 a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” 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.

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