Ingredients

The following ingredients have 4 Servings
  • 1 small pie pumpkin
  • 1½ cups coconut milk
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp sea salt
  • ½ cup raw honey

Instruction

  • Preheat oven to 350°F.
  • Cut pumpkin in half and scoop out seeds. I've found that an ice cream scoop works well for this.
  • Don't throw the seeds away! Check out this recipe for toasted pumpkin seeds with chile and lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
  • Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
  • Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
  • Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
  • When the puree is ready, add the rest of the coconut milk, honey and spices.
  • Blend until smooth. This soup can be served chilled or warm.
  • Enjoy!
  • Come back and leave a comment telling me how much you liked it!