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!

Chai Spiced Banana Breakfast Cake

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This week has been a whirlwind. Big Blue Eyes got sick - Witty Husband and I working hard to make her feel better and not get sick ourselves, and we're preparing for a memorial this weekend. To top it all off, I was finishing a slideshow for the memorial and my computer got sick... Yeah, that's right. A virus. Then I messed up lunch and dinner... Originally this post was about quinoa but I screwed that up. I mean, come on, who messes up quinoa? I do, apparently.... oh and I broke my favorite photographing dish this week. Boo.

Finally I dropped everything and I called my momma. (Because we all need a shoulder to cry on once in a while).

"Hi Mom. How are you?" Trying not to whimper.

Her reply, "Good. How are you?"

Then I just broke down, "I had an awful day. I need a pep talk."

...And thank the Lord for my Mom! It feels so good to be able to call her whenever and have her listen, sympathize, and then remind and redirect. And that's exactly what I needed. I could have done it myself but sometimes it helps to vent all that bad energy out to someone who can help redirect us.

Some advice from my mom to you all - "You're brilliant!"

You're Brilliant! All of you... so beautifully and brilliantly made by your Creator.

Thank the Lord that He created Mommas! Because that was brilliant.

So after a full day of hair-pulling and heart-clenching, my computer is fine. No files were damaged. Thankfully I caught it early otherwise this blog might be going post-less for a long, long time.

Finally for all those waiting, here is the recipe... Thank the Lord again for Moms and this delicious cake after an awful, terrible, horrible no-good day.

Big Blue Eyes and I ate half of this last night then danced all over. It was a wonderful, brilliant, and beautiful end to our otherwise terrible day.

This Chai Spiced Banana Breakfast Cake is dense - just the way I like banana bread. It is completely sweetened with bananas and is wonderful with a spread of coconut oil or butter of your choice. It's gluten-free, dairy-free, egg-free, sugar-free, and soy-free along with being vegan!

A reader asked me recently about baking without eggs. I love farm fresh eggs but I understand that some people choose not to eat them and some actually can't. In this delicious breakfast cake, we use bananas and flaxseeds so there is no need for eggs. I found a great chart on substitutes for egg-less baking on pinterest if you are interested in baking more without eggs. We also have a few other egg-less baked good recipes here on Sweet Roots, inluding Pecan Gingersnaps and Mini Spiced Pumpkin Whoopies.

And this cake ends our Chai Journey Week. If you missed out, check out Chai Tea Oatmeal and Pumpkin Cookies with Chai Glaze from Dandelions on the Wall and Chai Spiced Espresso from Alisa's Garden. Here on Sweet Roots, we posted chai spiced elderberry cobbler and pumpkin chai lattes.

For the spices, you can choose to add whichever you like. I included most of the spices from my chai concentrate. Cardamom is super strong so I use just a pinch. Aside from the spices, this cake is only seven ingredients! And it's super easy to make.

I hope this brightens your day as much as it did mine!

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Chai Spiced Breakfast Cake
3 ripe bananas
1/4 c boiling water
3 Tb ground flaxseeds

1/4 cup millet flour
3/4 cup almond meal
3/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp ground clove
1/4 tsp freshly ground clove
1/4 tsp ginger
Pinch of Cardamom

1. Grind flaxseeds. Combine with boiling water, whisking to prevent clumps.
2. Mash bananas and combine with flaxseeds.
3. Combine dry ingredients in seperate bowl. Then combine wet into the dry ingredients.
4. Bake in a 350 preheated oven in a greased 8" cake pan for 40 minutes. Let cool 10 minutes then invert onto a plate and serve.

Additional Add-Ins
Chocolate Chips or chopped chocolate
Craisins
Chopped Nuts or Dates

Would be great with Creamy Vanilla Date Frosting!