Tx Sized

I have had a serious case of P.M.S. lately, ugh like total “grunch-itis.”

I’m totally not rude or mean in real life…I promise.

Just lately, I don’t really feel like answering 10 million questions from people every day…it pesters me.

I’ll deal with it 🙂

Oh, and I cannot stand re-explaining myself to someone who wasn’t listening the first time I told them the story.

Ya know what I’m saying?


It’s Monday.

We can love it.

Okay, no body really loves Monday…but I assure you that we can get behind this whole “I love Monday” campaign.

We should also be able to get behind the “summer + fall smash-bang recipe” thing.


Yes, I made something w/ pumpkin.


Butttttt…I added some lime juice and toasted coconut flakes.


So really, it’s like summer + fall in a soup.


I’m totally ready for my black leggings, cowboy boots, pea coat, falling red and orange leaves and the smell of sweet pumpkin pie cooling on the window sill.


Don’t judge me.


I live in 99.99999% humidity.


Do you know what thick, long hair looks like in 99.99999% humidity?


It’s Texas-sized …that’s all you need to know.


Pumpkin Lime Soup with Toasted Coconut
Recipe type: Soup, Lunch, Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple, creamy, pumpkin soup flavored with fresh lime juice and topped w/ toasted coconut for a bit of crunch. Gluten-free, paleo, and vegan.
  • ½ c. unsweetend, coconut flakes
  • 2.5 c. unsweetened, original almond milk
  • 1 15 oz. can organic, pure pumpkin
  • ½ t. fine sea salt
  • juice of 1 small lime
  • zest of 1 small lime
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Spread the coconut out evenly onto the prepared baking sheet.
  4. Bake for 2 minutes, toss with a spatula, bake for an additional 2 minutes or until lightly golden brown.
  5. Set aside to cool.
  6. Heat a large sauce pan over low-medium heat.
  7. Add the almond milk and let heat until it begins to simmer.
  8. Whisk in the pumpkin and bring the heat to medium until the soup begins to bubble.
  9. Let bubble for 5 minutes, reduce the heat, add the salt, and let simmer for 20 minutes.
  10. Remove the soup from the heat, whisk in the lime juice.
  11. Serve with lime zest and top with a couple tablespoons of the toasted coconut for each bowl of soup.




  1. […] Recipe & Photo credit to mangiablog.com […]

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