Creamy Pumpkin

Autumn is here and anything with pumpkin in it tastes good so I go and buy a big bag of fresh, skinned, chopped pumpkin to make a pumpkin pie but what happens?! The next day my stomach starts bothering me for no especial reason!

When my tummy is unhappy, I turn into a grumpy creature. I can hardly eat and every bit of food or sip of water is painful so the idea of making pie was automatically out. Another option was making a nice, warm silky soup to sooth my poor tummy but none of the recipes I found on-line seemed appealing to the poor achy thing. It needed something warm, soft, and a little sweet but not too sweet, a little spicy but not really spicy, and creamy but not heavy so I made some adjustments, for example used some light coconut milk instead of the heavy cream.

If you feel dairy products don’t agree with you, I strongly suggest replacing them with coconut milk, cream, ice cream and other coconut products. Especially, coconut water works wonders with an upset stomach.

My friend suggested seeing a naturopathic doctor. I may as well do that. The holiday season is coming and it’s a torture for a foodie to have tummy issues. 😉



  • 1lb pumpkin, chopped in small pieces or 2 cans pumpkin puree
  • 2 cans light coconut milk
  • 2 cups chicken broth
  • 1/2 teaspoon paprika
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons almonds and pecans, toasted

If you’re using the chopped pumpkin, cook them with the chicken broth and let it cool off, then make it to a soft puree using a blender.

Pour the puree back in the pot, add all other ingredients and let it simmer for about 10 or 15 minutes, and your soup is ready to be served.

If you’re using the puree from the can, you can mix all the indigents except for the coconut milk in a pot and cook for about 10 minutes.

Add the coconut milk and let it simmer for 10 more minutes.





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