COCONUT PUMPKIN SOUP

I can’t believe it’s still 90 degrees here in Los Angeles, despite being almost November! Don’t get me wrong, (besides the whole looming global warming thing) I am loving it. This is because I dislike every single thing about summer ending; even back-to-school commercials still give me anxiety, even though I don’t have to go back to school. Everything about being bundled up in dreary fall fashion and noose-like scarves, the onslaught of cloying corporate advertisements urging you to buy pumpkin spiced lattes and beige cashmere sweaters, and all of the way-too-early holiday decorations and music… ugh make it stop! I don’t want to buy anything! I don’t want to be cozy! I don’t want to see my breath in the morning! I just want one more month of watermelon, pool parties, and sunshine induced naps on the deck. Le sigh, good thing I live in California….alright, rant over!

Anyway, at least there is one thing about Autumn that doesn’t remind me that WINTER IS COMING, and that’s Halloween! Of all the post-summer frivolities, I approve of Halloween. Candy and dress up? Yes, these are rituals I can get excited about. I also absolutely adore pumpkin, (just not when it’s thrust upon me by some pandering marketing team.)

So in honor of the one redeeming aspect of fall, plus one last fleeting olfactory reminder of sunblock-smeared shoulders, I give you Coconut Pumpkin Soup. Compulsory color-changing leaves and all! This is such a quick and easy recipe, I whipped it up on my lunch break in 20 minutes. It has about 350% or your daily requirement of vitamin A, a welcome hero to help restore your sun-beaten skin. Pumpkin is high in antioxidants and very low in calories. This soup is only about 100 calories per serving- the perfect transition food from bikini babe to sexy witch.

Coconut Pumpkin Soup

Makes about 4 servings

1 tbs coconut oil

1/2 large red onion, roughly chopped

6 cloves garlic

15 ounce can pureed pumpkin (not pumpkin pie filling, though you can substitute fresh roasted pumpkin or Kabocha squash!)

2 cups vegetable broth

1/2 tsp salt

A dash of each of the following: turmeric, paprika, curry, cayenne (I tried very hard not to make this yet another curry recipe!)

1 cup coconut cream (I actually used a coconut- based coffee creamer from Trader Joes, but canned coconut cream works as well)

In a deep pan, heat coconut oil over med-high heat, then add the onion. Stir and cook for about 8 minutes until soft and translucent, then add the garlic and cook one more minute.

Add the can of pumpkin and 2 cups of broth, stirring to combine.

Add the spices, stir and taste, adjust if necessary. Cook a few more minutes until you reach it starts to bubble.

Transfer to the blender (or I just used an immersion blender right in the pan) and start blending. Slowly add the cup of coconut cream until well combined.

That’s it!