2 tablespoons coconut oil

1 medium onion chopped

4 cloves garlic, chopped

1 (3-inch) knob ginger, peeled and chopped

2 whole scallions, chopped, plus more for garnish

2 tablespoons chopped fresh thyme, or 2 teaspoons dried

2 cups unsweetened coconut milk 

2 to 4 cups water, plus more as needed

2 pounds pumpkin or butternut squash, diced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon curry powder

Scotch bonnet or habanero pepper, seeded and minced

1 teaspoon Himalayan sea salt

Ground black pepper

2 tablespoons nutritional yeast


  1. Heat a large, deep frying pan over medium heat for 2 to 3 minutes. Add the coconut oil and swirl to evenly coat the pan.
  1. Sauté the onions for 13 to 15 minutes, until golden brown, then add the garlic, ginger, scallions, and thyme. Cook for 5 minutes more.
  1. Add the coconut milk, plus 2 cups of water. Bring to a boil.
  1. Stir in the pumpkin, coriander, cumin, curry powder, and Scotch bonnet to taste. Cook until the pumpkin is soft, 25 to 30 minutes.
  1. Season with the salt and pepper, remove from the heat, and let cool.
  1. In batches, blend the soup and the nutritional yeast in high-speed blender until smooth, adding more water if necessary.
  1. Return the soup to the pan and cook over medium-low heat for 8 to 10 minutes, until hot.
  2. Garnish with the additional scallions and serve.

Makes 4 Servings

Adapted from

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