Davis Reed

14 RECIPES

Personal Private Estate Chef specializes in designing meals that are
restorative, regenerative and replenishing for the body’s balance and a healthier lifestyle.

Pumpkin Squash Soup with Coconut Milk

A special way to bring together the ever popular holiday favorite, pumpkin soup. It's warming and fragrant with some key spices – nutmeg, cinnamon, and smoked paprika. The coconut broth base adds a lovely richness and creaminess.

CUISINES: American
LEVEL: EASY
SERVING: 2 People
TIME: 1 hr 40 min
COOKING TIME: 1 hr 20 min
INGREDIENTS:
  • 【Pumpkin Squash Soup】
  • 1 Qt Chicken broth
  • cups Coconut milk
  • 1 can Pumpkin Puree
  • 1 tsp Nutmeg powder
  • 1 tsp Cinnamon powder
  • ½ tsp Salt
  • 2 tsp Smoked paprika
  • tsp Coriander powder
  • 2 tbsp Coconut Aminos
  • 【Sauté The Vegetables】
  • 2 tbsp Olive oil
  • 3 medium Carrot
  • 1 large Red bell pepper
  • 3 cloves Garlic cloves
  • 2 cups White button mushroom
  • ½ tsp Salt
  • ½ tsp Ground black pepper
DIRECTIONS:
Step 1
Step 1
Step 1
Put all 【Pumpkin Squash Soup】ingredents in a large pot, and simmer for 20 minutes.
Step 2
Step 2
Step 2
Add olive oil to the sauté pan and heat over medium heat. Add all 【Sauté The Vegetables】and stir well.
Step 3
Step 3
Step 3
Add Vegetables into your broth and let simmer for 30-45 minutes Combining the Vegetables and Broth.
Step 4
Step 4
Step 4
Blend broth and Vegetables with a blender or hand blender and let simmer low heat 45 mins.
Step 5
Step 5
Step 5
Enjoy!