Easy Coconut Creamy Pumpkin Soup

The season for pumpkin everything may be over but no one wants to miss this delicious pumpkin soup! Leftover canned pumpkin makes this soup an easy go-to.

I brought this soup to a friend who recently had surgery. It was heartwarming to reconnect and visit with her as she recovers. I hope this soup sees you to some great laughter and satisfied tummies!

This soup is vegan (unless you use chicken broth base) and free of most allergens (nuts, gluten, dairy, soy, corn, tomatoes). It is delicious with crackers, bread, or oat and almond drop biscuits. Even toddlers will enjoy this vitamin A-rich soup! I know ours did.

Easy Creamy Pumpkin Soup
1 onion
3 cloves of garlic
1 1/2 cup cooked pumpkin (or 15 oz can)
3 cups coconut milk (I used So Delicious coconut milk, unsweetened)
1 1/2 tsp sage,
1/2 tsp oregano
Pinch of red pepper flakes (or more if you want it spicy)
1 tsp cinnamon
Vegetable Broth Base

1. Chop the onions. Saute in grapeseed oil on medium for 10 minutes, every couple minutes. Add minced garlic and cook until the onions are translucent and slightly brown.
2. In blender, add all ingredients and blend until smooth.
3. To heat, put on stovetop and cook on medium heat several minutes.

And in other words, I've read a couple of books lately including
 Rethana's Trial (Legends of the Light-Walkers, #2) by Courtney Cantrell,
Widow of Larkspur Inn, The (The Gresham Chronicles Book #1) by Lawana Blackwell,
Heartless by Jaimey Grant and
Collide (A Collide Novel) By Shelly Crane.
All of these books are less than $5 on the Kindle ! I love to support as many authors as I can and when it's this price? Yeee haw!

In need of some cinnamon, sage, or other herbs? I buy my herbs from:  And you can help support Sweet Roots by buying from this link!

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

Fall has definitely been in the air this last week. The slight briskness in the evening and the way the air feels so crisp makes me earn for a hot cup of tea and some hearty dishes like this one...

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Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

 

Today's post marks day five in the marshmallow root recipe mania sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

 

This is a healthier version of the American Candied Yams. It's a perfect vegan and allergen free addition (use sunflower seeds instead of pecans for nut-avoiders) to your Thanksgiving table. It's sort of like a gratin with it's caramelized red onions on the bottom then yams on top. You can also choose to dice the vegetables then mash afterwards if you prefer a mash.

The marshmallow root chia fluff can be made the night before. Make it before putting the yams in the oven so it can thicken if you choose to make it the day it will be consumed.

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Marshmallow Chia Fluff
1 can light coconut milk
1/4 T chia seeds
2 T marshmallow root powder
1/4 c maple syrup

1. Grind chia seeds in spice or coffee grinder.
2. Whisk in coconut milk, marshmallow root powder, and maple syrup. Refridgerate.

Candied Yams
3 Yams
1 Red Onion
Sprig of Sage
1/2 Pecans
Olive Oil

1.Slice vegetables about 1/4" thick.
2. In a ovenproof dish (I use a cast iron 8x8), pour a little olive oil in the bottom then layer the red onion slices then the yam slices on top. Sprinkle with sage leaves.
3. Cover and cook in 400 degree oven for 30 minutes then remove cover and cook for another 10 minutes or until softened and cooked through.
4. Meanwhile toast the pecans in a small saute pan on the stovetop using medium heat. These toast quickly so keep an eye on them!
5. Lather the chia fluff on the yams and top with pecans. Serve and Enjoy!

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