Simply Real Health In The Kitchen: Episode 1: How To Make Soup. Click here to watch!
Are you ready for the easiest soup ever? ANYONE can do this. You need 3 ingredients, 2 spices, and 7 minutes (or less!)
As if that weren’t enough, this little number is pretty great tasting, made with 100% real foods and also happens to be gluten/grain, egg, soy, dairy free, vegetarian and vegan (phew, out of breath), so anyone you’re cooking for can enjoy it. It’s a perfect, filling fall soup that can be enhanced with herbs, added shredded meat, spice variations, or garnished with pumpkin seeds and parsley or cilantro for a perfect holiday appetizer (ah hem.. Thanksgiving is closer than you think).
Notes: There is the option to make a homemade cashew cream with cashews and water in a blender, or to use organic coconut milk. If you prefer savory soups, try the cashew cream. If you like a touch of decadence or sweetness, start with the coconut milk.
There’s lots of tips in the video, so take a peek!
1 Sweet onion, chopped
1 Can organic pumpkin puree (of course you can roast your own too and use the fresh flesh if you’d like)
8 oz Organic coconut milk (not the light version, the real deal all the way) OR 1/2 cup cashews + 1/3 cup water for a homemade cashew cream
1-2 tsp Garam Masala (spice) (or start with less if you like a more mild flavor)
1-2 Tablespoons Cinnamon
sea salt + pepper to taste
1. In a soup pot, heat 1 TB butter, coconut oil or olive oil and let it heat up. Add the chopped onion and let saute until translucent in color and fragrant (approx 4 mins)
2. Add canned pumpkin to the onion and smooth around until it warms up a bit (approx 1-2 mins)
3. Add the pumpkin/onion mixture to a blender with your cashew cream or coconut milk. Add 1/2 cup to 1 cup water as well (start with less– you can always add more, depending on the consistency you prefer). Add spices and blend.