PKD Recipes

Ingredients
½ C. chopped shallots
2 Tbsp chopped fresh garlic
3 C. coconut milk
3 lb. cooked pumpkin squash
5 C. vegetable broth
1 ½ C. chopped cilantro leaves
Fresh ground black pepper
chopped fresh chives
fresh turmeric

Preparation
Chop and brown shallots and garlic in coconut oil. Add broth, coconut milk, and pureed pumpkin.  If choosing to add fresh turmeric root, finely dice it or grate it and add a small coin’s worth size to the soup. Cook on medium until hot. Prior to serving season and cilantro. Garnish with chives and fresh black pepper. Sprinkle spelt bread crumbs over soup.