Spicy coconut pumpkin soup from Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on December 22, 2014

    Pg. 214. Wow, such flavor! And really spicy! Loved this soup! I subbed a butternut squash for the pumpkin and I used light coconut milk and that was probably a mistake, as the soup was a bit watery to my taste. Next time I'd increase the amount of solids, or use regular coconut milk. Also, I didn't have any dried thai chiles, so used 3 jalapenos. I also sauteed everything in coconut oil rather than grapeseed oil, it just seemed to make more sense. Drank the soup from a teacup -- lovely way to enjoy lunch.

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