Healthy with Jodi

Easiest Pumpkin Soup

    Easiest Pumpkin Soup

    Vegan, GF, Dairy free

    Happily Serves 4 


    1/2 medium onion, finely chopped 

    2 TBSP Avocado oil

    1 Large can pure pumpkin or fresh pumpkin

    4 Cups bone broth (or vegetable broth if a Vegan)

    1/2 cup Coconut Milk or 3/4 cup soaked cashews

    2 tsp Pumpkin pie spice

    3/4 tsp Sea salt

    1 garlic clove

    Black pepper

    Optional: Add Curry powder and Coconut milk to desired texture

    Heat Avocado oil over medium-high heat. 

    Add the onion and cook, stirring, 3 minutes

    Cream cashews in food processor.

    Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

    Cook, stir occasionally for 3 minutes or until soup simmers.

    Soup can be stored in the refrigerator for up to 3 days.  

    More Soup Recipes

    Tigernut Flour Pancakes

      Tigernut Flour Pancakes

      GF, Refined Sugar free

      Happily serves 4-6


      • 4 organic cage free eggs
      • ½ cup tigernut flour
      • ¼ cup coconut flour
      • ½ cup dairy free milk (coconut milk)
      • ½ tsp cinnamon
      • ½ tsp raw apple cider vinegar
      • ¼ tsp baking soda
      • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

      You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!