From the Cook
From the Cook
1/3
Instructions
1
Melt coconut oil in a large saucepan over medium heat. Sauté the onion until soft and translucent. Add garlic and cook until fragrant.
2
Stir in the all-purpose flour to coat the onion and garlic. Add the remaining ingredients leaving out only the coconut milk. Stir to combine.
3
Bring to a boil, stirring occasionally, reduce heat, and simmer for about 15 minutes.
4
Stream in the coconut milk, taste and adjust seasoning if needed, serve and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🌶️Bloom the cinnamon, nutmeg, and cayenne in coconut oil for 30 seconds before adding onions to unlock deeper, more complex flavors that elevate the entire soup.
- Make a Roux for Silky Texture 🥄Cook the flour in coconut oil for 1-2 minutes before adding broth to create a roux that acts as a thickener, giving the soup a naturally creamy consistency without dairy.
- Roast Canned Pumpkin First ✨Drain excess liquid from canned pumpkin and roast it briefly in the pan with spices to concentrate its flavor and reduce any metallic taste from the can.
- Balance Sweet and Savory 🍁Add maple syrup gradually at the end and taste as you go—start with 1 tablespoon and adjust based on your pumpkin's natural sweetness to avoid an overly sugary soup.
- Finish with Coconut Milk Texture 🥥Stir in coconut milk in the last 2-3 minutes and gently warm without boiling to preserve its creamy richness and prevent the flavors from becoming muddled.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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