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?
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.
- 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
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Spread the coconut out evenly onto the prepared baking sheet.
- Bake for 2 minutes, toss with a spatula, bake for an additional 2 minutes or until lightly golden brown.
- Set aside to cool.
- Heat a large sauce pan over low-medium heat.
- Add the almond milk and let heat until it begins to simmer.
- Whisk in the pumpkin and bring the heat to medium until the soup begins to bubble.
- Let bubble for 5 minutes, reduce the heat, add the salt, and let simmer for 20 minutes.
- Remove the soup from the heat, whisk in the lime juice.
- Serve with lime zest and top with a couple tablespoons of the toasted coconut for each bowl of soup.