Immune Boosting Pumpkin Ginger Coconut Soup
Show cold and flu season who's boss with this epic Immune Boosting Pumpkin Soup Recipe. Made with coconut milk, fresh sage leaves, grated ginger and more, it's a 20-minute treasure that you simply have to try.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Keyword: coconut soup, foods that boost immune system, healthy soup
Servings: 4
Author: Amy
For the Soup
- 16 ounces of organic pumpkin pureed
- 1 tablespoon of coconut oil
- 2 small shallots or 1 large peeled and chopped, about 2 tbsp total
- 1 tablespoon of grated fresh ginger
- 14 ounces of bone broth
- 1/2 cup coconut milk plus extra to serve
- ½ tablespoon chilli powder
For the Toppings
- 1 tablespoon freshly chopped sage about 3 leaves
- Pumpkin Seeds
- Greek non-fat yogurt
- Sage leaves
Place medium saucepan over medium heat.
Melt coconut oil, and add grated ginger and minced shallot. Stirring till soft. Do not let brown, lower temperature if you feel like the shallot is browning.
Add organic pumpkin, bone broth, coconut milk and chili powder. Stir to combine.
Bring mix to the boil and simmer for 15 minutes.
Serve with a sprinkling of chopped sage, pumpkin seeds and a dollop of plain non fat yogurt (omit for dairy free recipe)
- To Store & Reheat: Keep cooled pumpkin soup refrigerated in an airtight container for up to 5 days. Reheat it over low heat and stir occasionally until it's warmed through, adding a splash of water if it gets too thick. Individual portions can be reheated in the microwave.
- To Freeze: Transfer cooled soup to a freezer-safe container, leaving an inch or two of empty space to allow for expansion. Freeze for up to 3 months, thawing in the fridge before reheating.