Pumpkin Coconut Soup with Toasted Pears

Pumpkin Coconut Soup 1

Good morning, good and faithful readers!  And happy Thanksgiving!

We know cooking is underway at your house.  If hoards of loved ones haven’t arrived yet, they’re on their way.  Or maybe you’re getting ready to pack up your contributions to today’s feast and are looking forward to a day with friends or family.  Either way, Thanksgiving is a time to focus on what we’re grateful for, to enjoy the conversation and company of those around us.  Amidst the craziness and joy today, find time to pause and take in the moment.  In a way life is short, and times like these are worth cherishing.

Whether you’re cooking today or mom’s doing it again this year, we would like to offer a suggestion: Tina’s Pumpkin Coconut Soup with Toasted Pears.  It’s an unconventional choice, but undeniably festive with its myriad fall flavors.  The pumpkin is sweet, the coconut adds a light and surprising flavor, and the holiday season is represented by its hint of cinnamon, nutmeg and cloves.  You know us, though; it’s healthy to boot.  We wouldn’t recommend anything that wasn’t packed with nutrients, fiber and antioxidants, and this soup is no exception.

Try this sweet and rich soup throughout this holiday season.  It’s sure to keep you in a cozy mood and please your taste buds all the while.

Pumpkin Coconut Soup 2


Ingredients
:
1 medium pumpkin baked for 45 minutes or until soft (about 4 cups of pumpkin)
1 1/2 cups unsweetened coconut milk (I used so delicious)
1 tablespoon cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 cup coconut sugar
2 tablespoons maple syrup
1/2 cup toasted pumpkin seeds (I toasted the seeds in some coconut oil)
2 bosc pears sliced thin

Directions:
Put cooked pumpkin into a food processor or a blender.  Add the coconut milk and blend until smooth and creamy.  Add the maple syrup, coconut sugar, and spices and continue to blend.

Spread sliced pears on parchment paper and drizzle with 1 tablespoon of melted coconut oil.  Sprinkle pears with coconut sugar.  Bake at 350 degrees until soft and toasted.

Add soup to a bowl and top with pumpkin seeds and toasted sliced pears.

Enjoy!

Advertisements

2 thoughts on “Pumpkin Coconut Soup with Toasted Pears

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s