I made this delicious soup on a beautiful fall day. It is still nice and warm outside. Nature breaks out in all colors of the rainbow. Farmers markets are full of gorgeous fresh produce, and pumpkins seem to dominate the scene.
I used Hokkaido pumpkin and pink grapefruit to create a slightly unusual variation of a classic pumpkin bisque. This recipe serves two.
Ingredients:
- 1 Hokkaido pumpkin, chopped, peel removed
- 1 cup Thai style coconut milk
- 1 Tbsp cold pressed flax or hemp oil
- 1/2" fresh ginger root, peel removed
- 1/4" fresh turmeric root, peel removed
- 1 clove garlic (optional)
- juice of two large pink grapefruits
- salt and cayenne pepper to taste
- edible flowers and fresh garden greens for garnish (I used nasturtium)
Method:
- Toss chopped pumpkin, ginger and turmeric into a jar of your blender. Add coconut milk and oil, and process on high speed until all ingredients are well blended.
- Add grapefruit juice and blend again. Add salt and cayenne pepper, and adjust the taste to your personal liking.
- Pour the soup into individual bowls and decorate with edible flowers and fresh garden greens. Enjoy in good company!
Tip: This is a fully raw recipe. I made my own Thai style coconut milk, and used pumpkin without skin. I blended the ingredients well and served the soup cold on a fairly warm October day. This soup can also be served warm. If you do not have a Vitamix blender, gently warm up the soup in a pot. Use kitchen thermometer and keep an eye on the temperature. Don't warm it up beyond 115°F or 47°C. To serve warm, blend all the ingredients except the grapefruit juice. Warm up the soup. Add grapefruit juice. Mix well and serve.
I hope that this recipe brings a little sunshine to you on this Autumn day. Take a long walk if the weather allows, and contemplate the beauty of Nature. And if you go shopping, get the freshest, locally grown, seasonal produce and make this delicious soup to nourish your body and soul.
In radiant health, passionately raw - Dominique
Dominique Allmon©2020