Pumpkin Soup with Rosemary

posted 7 May 2015, 06:05 by Tim Elliston   [ updated 13 May 2015, 08:59 ]


By Aimee DuFresne


Serves 2


Ingredients:

1½ cups coconut milk

2 cups fresh pumpkin, grated and soaked overnight

(alternatively 1 can organic pumpkin puree)

¼ cup red bell pepper

1 green onion

1 tablespoon white miso

1 clove garlic

1 tsp lemon juice

5 rounds fresh black pepper

1 tablespoon rosemary + 1 teaspoon for garnish

1 tablespoon thyme


Method:

Blend in high-speed blender until warm. Alternatively, blend until smooth and transfer to pot to warm over stovetop.


Aimee DuFresne

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