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coconut pumpkin soup

Servings: 4
Author: Shelly


  • 1 acorn squash - 1lb. pumpkin or medium butternut squash
  • 2 tablespoons ghee or coconut oil
  • 1 medium onion - diced
  • 3 celery stalk - sliced
  • 2 small carrots - sliced
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1-2 star anise
  • 1 tablespoon fish sauce - optional
  • Sea salt
  • 1 can coconut milk
  • 2 handful baby spinach or regular spinach chopped roughly
  • 1 lime - optional


  • Preheat the oven to 400F/200C. Cut the acorn squash in half and remove the seeds but don’t throw them away, put them in a colander and rinse them. Place the acorn squash on a baking tray lined with baking paper, skin facing up. Put the seeds on the tray too, sprinkle a bit of salt and bake until squash is tender, about 15 minutes. The seeds will toast in 10 minutes.
  • In a medium pot melt the ghee or coconut oil over medium-low heat. Stir in the onion, celery, carrots and spices and saute for 5 minutes. Add 6 cups water, fish sauce and a pinch of salt and bring to a boil. Boil for 5 minutes then lower heat to simmer and cook until the acorn squash is ready.
  • Let the squash to cool for a few minutes, then using a spoon scoop the its meat into the soup. You can also peel it and then adding it to the soup.
  • Remove the star anise and pour in the coconut milk. Using a hand blender blitz the soup until it's partly chunky but mostly smooth.
  • Add the baby spinach and cook on medium heat for 3 minutes then remove from the heat.
  • Serve immediately with a few drops lime juice and the toasted seeds or store in the fridge up to 3 days.