Ingredients
Equipment
Method
- Measure the fresh baked pumpkin flesh after removing skin and seeds. Mash until no firm pieces remain, using a fork or potato masher. Begin with already cooked pumpkin; baking it is separate from the soup time.
- Combine the mashed pumpkin, completed homemade coconut milk, four measured cups of chicken meat stock, thyme, nutmeg, and paprika in a medium saucepan. Add salt and black pepper to taste, allowing for salt already in the stock. Stir until the pumpkin and coconut fat are evenly mixed through.
- Warm over medium heat, stirring across the bottom and sides. Bring to a gentle simmer with small surface bubbles, then lower the heat as needed to prevent spitting or catching. Heat the soup through; no fixed extended simmer is required.
- Check the warmed consistency. It should pour as a creamy soup rather than drop off the spoon in stiff clumps. If needed, stir in a little more of the same stock, mixing after each addition. Taste and adjust salt and pepper, then ladle into bowls.
Notes
Preparation: Start with plain fresh baked pumpkin, completed homemade coconut milk, and homemade chicken meat stock. No canned pumpkin, pumpkin-pie filling, or canned coconut milk. Making those components is outside the soup time.
Yield and time: Approximately six small servings, an estimate rather than a measured final volume. Five minutes preparation plus about ten minutes heating gives a fifteen-minute estimate; heating time depends on starting temperature and pot. Bring to a gentle simmer and heat through.
Seasoning: The default is one teaspoon paprika per batch. The hotter alternative uses the same amount of cayenne for a considerably hotter soup. Do not add both. Scale either choice with the recipe.
Texture: Mash the cooked pumpkin before combining. Stir separated coconut fat back through the homemade milk before measuring. Extra stock is optional and added only after checking the warmed consistency.
GAPS: Dairy-free, egg-free Full GAPS after the ingredients are introduced. The complete coconut-and-spice soup is not assigned to an Intro stage. It contains plants and chicken meat stock, so is neither No-Plant nor vegetarian.
Storage: Cool and refrigerate promptly in covered portions. Freeze with room for expansion and thaw in the refrigerator. Reheat gently, stirring through the bottom until hot throughout; check thickness before adding stock.
Scaling: 2× doubles all six numeric amounts for approximately twelve small servings. Use a larger pot; salt and pepper remain to taste, and heating time does not automatically double.