Soup is Love to the Soul

Updated: Oct 30, 2020

Pumpkin and Apple Soup


1 pound of cooked pumpkin (I use a peanut pumpkin (see image) because they of its swseetness.)

When maturing from green to orange, excess sugar bubbles up and surfaces on the skin what causing unique, wart-like bumps. The more nodes appear on the outside of the squash, the sweeter the squash.

1 large yellow onion

2 stalks celery

2 medium sized tart apples

11/2 tbsp coconut oil

4 cups vegetable broth

1 tsp ginger

1tsp curry powder

1/2 tsp nutmeg

1/2 tsp cinnamon

2 cuts of coconut milk

optional: garnish with raw chopped nuts


1. Preheat oven to 360. Cut pumpkin in half, remove seeds and threads. Place each half cut-side

down on foiled-line baking sheet, bake for 45 minutes. I typically put the entire pumpkin in the

oven cook until soft then I scoop out and discard seeds and strings.

2. Finely dice onion. Then dice celery and apples.

3. In a soup post melt either coconut oil. Saute the onion on medius heat for about 2 minutes, until

tender but not brown. Add all the vegetables...fruit, broth, spices and flesh from the pumpkin.

Bring to a boil, the reduce to a simmer and cook for 35-45 minutes.

4. Add coconut milk. Garnish with desired raw nuts

Cabbage Soup


1 small head of green cabbage

1 onion

1 leek

1 carrot

1 tomato

2 tbsp coconut oil

5 cuts of vegetable broth

1/2 cup sauerkraut

salt and pepper to taste

Fresh chopped dill (optional)