Roasted Pumpkin Red Pepper Soup Spiked With Coconut Oil
Ingredients
- 2 cups pumpkin puree
- 1 onion (diced)
- 1 red pepper (diced)
- 2 jalopeno (diced)
- 4 Pods garlic (peeled)
- 1 tablespoon coconut oil
- 1 teaspoon pepper (coarsely ground)
- 1/2 teaspoon sea salt
- 1 teaspoon salt free seasoning (like Mrs Dash)
Note
Make home made pumpkin puree by roasting pumpkin at 360 degrees for 45 minutes and peeling skin. You can also boil the pumpkin and peel skin.
Directions
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| Sautee pepper, onion, garlic and jalopeno in coconut oil till lightly roasted. |
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| Add pumpkin puree to the above mixture and saute another 2 minutes |
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| Blend everything together. |
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| Put back on the fire and toss in pepper, salt and salt free seasoning and simmer 5 minutes. |
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| Add a dash of coconut milk over the soup if want it slightly creamy. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!