Pumpkin Coconut Soup || Instant Pot Pumpkin Coconut Soup (Paleo, Vegan, Whole30, AIP)

 

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Rush Offer!: I made this soup in my new Instant Pot. Instant Pot Duo Plus 6 Qt is now available at amazon for $74.95 for a limited time!

Fall always brings a sense of contentment in me. The vibrant colors makes you want to go for leisurely walks trying to soak in all that beauty. The change in weather makes me want to snuggle in blankets all day long and plan for the imminent holiday season. This year has been a particularly relaxing year for me after I decided to quit my job early in January.  I took this hard decision with careful thought and reasoning and my desire to get my RA under control was the influencing factor in this decision. Stress is a trigger and an aggravator for most autoimmune diseases and I am fairly convinced that the stressful work environment that I was in for the last few years was one of the factors responsible for the sudden onset of my RA two years ago.

So it was time to take care of myself after being 100% focused on only the needs of the children and the family for the past 18 years. And let me tell you – this was long, long overdue. A lot of times, we, especially women become such ‘busy’ beings that we don’t even realize that we have become machines, working like clock work. I didn’t realize when I made the decision to quit that it would have such a profound impact on my health and well being. I quit because I felt I could not do both the things – do the job as well as take care of myself. Now I feel…. ‘liberated’. I am so thankful to God for being able to take this break. I can indeed vouch for the fact that lifestyle changes can have a profound impact on your disease and well being. I am not sure when and if I will ever get back to my previous professional life. But for now its all about taking a step back and rejoicing in all the positive things that has happened this year. I am just lazing around, enjoying the beauty and doing what I enjoy the most – cooking all day! For the past two weeks, its about warm and comforting soups and this pumpkin coconut soup is one such comforting bowl of deliciousness that makes you relax, unwind and be thankful.

Last week I roasted two large pumpkins and froze them in ziplock bags. That is what I used for this soup. To see how to roast a pumpkin, check this post of mine from before. I made this soup in the Instant Pot. I find it convenient to use the Instant Pot for soups since you can put it on and do your stuff without having to wait around. Plus it keeps the soup warm until you are ready to eat! Instant Pot Duo Plus 6 Qt is available at amazon for $74.95 for a limited time!

Bringing this delicious bowl of soup to the AIP Recipe Roundtable hosted by Phoenix Helix this week.

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Pumpkin Coconut Soup (Paleo, Vegan, AIP)
Author: 
Recipe type: Soups
Cuisine: Fusion, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
A delicious and comforting soup made from roasted pumpkin and coconut milk mildly spiced with Indian spices like turmeric and cumin
Ingredients
  • 1 tbsp coconut oil
  • 1 medium size onion, chopped fine
  • 2 celery stalks, chopped fine
  • 1 tbsp garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • 4-5 fresh curry leaves
  • 2 serrano chillies, chopped fine (optional, skip for AIP)
  • 1 tsp turmeric powder
  • 1 tsp sea salt
  • ½ cup fresh or frozen cranberries
  • 2 cups pumpkin puree (homemade or canned)
  • 2 cups water
  • 1 cup coconut milk (organic canned or fresh home made)
  • 1 tsp cumin powder (skip for AIP)
  • ¼ cup fresh cilantro leaves, chopped
Instructions
Instant Pot method:
  1. Put Instant Pot on saute mode. Add the coconut oil and then add the onions and celery. Stir on high for 1 minute. Then add the garlic and ginger and curry leaves and chillies (if adding) stir on low for 1 minute.
  2. Next add turmeric, salt and cranberries. Stir for 30 secs. And add the pumpkin puree and water. Close the lid on the Instant Pot and set valve to sealing. Set pressure cook time to 10 mins. Release steam carefully, open the lid and add the coconut milk. Add cumin (if adding) and again pressure cook for 5 more mins. let pressure release naturally.
  3. Using an immersion blender, puree the soup (or use a blender/food processor to blend)
  4. Add fresh cilantro leaves and serve warm.
Regular Pot Method:
  1. Follow the same exact steps as above increasing initial cooking time to 20 mins.
Conventional Pressure Cooker:
  1. Follow the same exact steps as Instant Pot.
Notes
Cranberries provide a nice flavor and tartness to this soup. I use them as a substitute for tomatoes so do not skip them.
For making homemade coconut milk, check my recipe post 'How to make homemade coconut milk, coconut flour and coconut yoghurt'

Cashew Masala Milk || Cashew Masala Latte (Vegan, Paleo, Refined Sugar free)

 Masala Milk is a traditional Indian drink made using milk blended with nuts, spices and flavors. I am not sure which part of India this drink originated from.  In Maharashtra, during Kojagiri Poornima, it is a ritual to serve Masala doodh (Milk) after watching the full bright moon. Many people fast on this day and make this Masala Doodh and keep the milk in a container directly under the Moonlight as a prasad and get blessings from the Moon God. I always enjoyed having this drink as a child since we had lots of Maharashtrian neighbors growing up and we girls would always have a blast on Kojagiri Poornima. Drinking this milk was the best part for me 🙂

Now that I avoid dairy, I decided to come up with a vegan version of this milk, which was not difficult at all. I just used cashew nut and coconut milk to be the ‘milk’ source and additionally I also used dates to be the sweetener so no other sugar was necessary! So I have a really healthy version of this traditional drink and this is one delicious drink that makes you feel special! I indulged myself with this drink on one hot lazy afternoon last week as I stayed indoors enjoying the view from our sunroom. I felt like royalty -It was just perfect 🙂

As we celebrate Diwali over the next few days, this would be a great drink to serve to your guests!

4.0 from 1 reviews
Cashew Masala Milk (Vegan, Paleo)
Author: 
Recipe type: Dessert, Beverage
Cuisine: Indian, Fusion
Prep time: 
Total time: 
Serves: 2
 
A healthy version of the traditional indian drink made with cashew nuts, dates and fragrant spices
Ingredients
  • 20 cashew nuts, soaked in hot water for 2 hours (or overnight for 6-8 hours)
  • 4 dates
  • 1 cup warm water
  • ½ cup coconut milk
  • ⅛th teaspoon saffron (4-5 strands)
  • ¼ tsp cardamom powder (by crushing green cardamom pods)
  • ¼ tsp nutmeg powder
  • 1-2 drops of rose extract/essence
  • 1 tbsp crushed pistachios (optional)
Instructions
  1. Drain water from the soaked cashews. Place in blender/food processor jar. Add the dates and half of the warm water. Blend until smooth. Add the rest of the water and the coconut milk and blend again.
  2. Add the saffron, cardamom and nutmeg and rose. Mix well using a spoon. Transfer to two serving bowls/glasses. Add the crushed pistachios on top.
  3. You can serve as is or chilled.
Notes
I don't add crushed pistachios since I am sensitive to pistachios but it gives it additional flavor

Mini Apple Pies (Vegan, Paleo)

Nothing can be more American than an apple pie, right? And recipes for a scrumptious pie crust are in plentiful! I have one recipe myself that I have been making for years and one that is absolutely delicious.  I make it with a streusel on top with almonds and brown sugar and this apple pie is my family’s favorite.

This year I wanted to make a grain free, dairy free apple pie that I could eat too. One day as I was rearranging my baking items on the kitchen shelf, I saw my mini tart pans and from nowhere the thought of making apple pies in them came to my mind 🙂 I thought that would be really neat because that way you won’t make a mess when you try to slice the apple pie. Each of us could have a personal apple pie!  I initially thought that I would make my original pie crust recipe for the rest of the family and make a paleo version for myself. But as I began to get things out of the pantry, I thought why not make a Paleo version for the entire family? I knew that the crust I had made when I made my Paleo Blueberry Pie was absolutely tasty. So I decided to take the risk and see my family’s reaction.

I used the same crust recipe as I had for my Paleo Blueberry Pie and for the filling I decided to cook the apples first on the stove top first since this crust needed very little time to cook and the apples would need more time. The pies came out so good! – just as I had anticipated. The conversation below describes my children’s reaction after I served them this pie.!

My daughter – “Mom, this is sooo good! What did you put in it this time?” And then “Wait, mom, you can eat this too? “(in a surprised tone after watching me eating the same pie)

I nod and say “Yes this has only things that I am allowed to eat and is grain free, dairy free and refined sugar free”

My son – “Really! Really! This is so good, man!. This crust – its so powdery, so shortbread-like and so tasty! What’s in it?”

I say “Coconut flour and Arrowroot flour and coconut oil”.

My daughter – “These mini apple pies are so cute!”

And I smiled to myself. As you can see, more than the pie, this conversation made me satiated! Now that was well worth the risk! And the bonus? This crust is such a breeze to make!

Bringing these cute mini pies to the Paleo/AIP Recipe Round up this week!

Mini Apple Pies (Vegan, Paleo)
Author: 
Recipe type: Dessert; Healthy desserts
Cuisine: Fusion, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delectable mini apple pies with a scrumptious, shortbread like crust of coconut and arrowroot flours with a soft 'melt-in-mouth' filling of apples
Ingredients
For the crust:
  • ⅔ rd cup plus about 2 tbsp coconut flour
  • ⅔ rd cup arrowroot flour
  • pinch sea salt
  • ½ cup coconut oil (semi solid)
For the filling:
  • 5 medium size apples, peeled and sliced thinly (use soft variety of apples like Macintosh)
  • ½ cup water
  • ¼ tsp sea salt
  • 1 tsp all spice (use cinnamon powder for AIP)
  • 1 tsp pumpkin pie spice (optional, use ginger for AIP)
  • 1 tbsp lemon juice
  • ¼ cup coconut sugar
  • 2 tsp tapioca flour mixed in ¼ cup water
Instructions
  1. Pre-heat oven to 325 deg F(160 deg C).
  2. In a medium size mixing bowl, add all the crust ingredients. Mix using your hands and form a dough. (You may need to add a little more coconut flour if you feel the dough is too sticky). The dough should be smooth. Divide the dough into four equal parts.
  3. Grease four mini pie pans with coconut oil. Place parchment paper on top. Place the dough in each of the pans and press using your hands to cover the base and sides of the pan. Prick using a fork. Bake at 325 deg F for about 5 mins until the crust looks golden brown from top. Take out of oven and keep aside. Turn oven temp to 350 deg F(170 deg C)
  4. To make the filling, add all the filling ingredients, except the tapioca flour slurry in a cooking pot. Heat on medium heat covered for about 10 mins stirring frequently. Once the apples start to turn soft, mix the tapioca flour with water in a small bowl and pour this slurry slowly into the pot and stir vigorously. Cook for only one more min and turn heat off.
  5. Spoon apple filling into each of the four mini pie pans on top of the pre baked crust. Bake the pies additionally for about 7 more mins at 350 deg F(170 deg C) until golden brown on the edges.
  6. Serve the individual pies while warm!

Tapioca Pudding / Parfait (Vegan, Paleo, Gluten Free)

Ever since I went grain free about 9 months ago, tapioca has been my savior! Tapioca has a variety of different names in case you are confused – tapioca, yucca, cassava! Yes they are all the same root vegetable.  The end product also comes in a variety of forms – fresh yucca roots, frozen yucca pieces, tapioca pearls (sabudana in hindi, also called a s sago), cassava flour, tapioca starch or tapioca flour.

And I use each of these different forms to create a multitude of dishes which enables me to not only stick to my grain free diet but also enjoy it! Tapioca pearls are a product made from fresh tapioca/yucca. In India this ingredient called as sabudana is primarily used during religious fasting periods. Sabudana Khichdi is one such popular dish.

Nowadays I have started using sabudana to make sabudaana kheer or pudding where I use coconut milk and coconut. This recipe is a variation of the tapioca pearl pudding recipe where I incorporated fruits to make it a ‘parfait’. So yum. This has become one of my regular items for breakfast now but this could easily be your dessert too!

I am bringing this recipe to the Paleo/AIP recipe roundtable.

For more of my day to day recipes and variations of existing recipes, please follow me on instagram at https://www.instagram.com/indus_international_kitchen/

Tapioca Pudding / Parfait (Vegan, Paleo, Gluten Free)
Author: 
Recipe type: Breakfast, Desserts
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
A delicious and light parfait made with alternate layers of tapioca coconut pudding and fresh papaya and pomegranate.
Ingredients
  • ½ cup tapioca pearls(sabudana or sago), soaked in water overnight (or at least for 4 hours)
  • ½ cup coconut milk
  • ½ cup water
  • 1 tbsp grated coconut (fresh or frozen)
  • 1 tbsp maple syrup or honey
  • ¼ tsp sea salt
  • ½ cup fresh papaya pieces, chopped
  • 2 tbsp pomegranate arils
Instructions
  1. Drain the tapioca pearls using a strainer. Wash thoroughly in running water while in strainer. Place the tapioca pearls in a medium cooking pot and add all the rest of the ingredients except the fruits.
  2. Cook on medium heat for about 7-8 mins stirring continuously until all the pearls turn translucent. Turn heat off. Let cool for a few mins.
  3. In a tall serving glass, layer this tapioca pudding with the fruits and serve!
Notes
You can use any combination of fruits for this recipe

Happy Onam: Green Mango Relish (Manga Curry)

 Happy Onam to Malayalis all over the world who celebrate this auspicious harvest festival. This year I thought I will share the legend behind Onam as told to me by my dad when we were kids. Maybe you can share this with your kids 🙂

There are lots of legends that describe the origin of this festival. According to popular legend, Mahabali, who was a powerful king in Kerala, made the Gods fear that he was going to take over them as well. Hence all the Gods approached Lord Vishnu to end Mahabali’s reign. So Lord Vishnu took the form of a poor, skinny boy and approached Mahabali for alms. King Mahabali, generous that he was, agreed to give the boy whatever he wanted. The boy said that all he wanted was the property rights for a piece of land that measured three paces. Mahabali agreed instantly but realized his folly when the boy grew larger and larger and covered his entire kingdom in just two paces. For the third pace, Mahabali offered his head since he couldn’t go back on his word. At this point, Vishnu made an appearance and gave a boon to Mahabali that he could come and visit the people of his kingdom once every year and that was the birth of the ‘Onam’ festival. Mahabali’s people remembered Mahabali’s generous and virtuous nature in keeping his promise and began to welcome him every year by making an elaborate vegetarian feast.

Hope you liked the story 🙂 The main highlight of Onam however remains the Onam sadya, which is a vegetarian feast comprising of various vegeratian/vegan dishes served with steaming rice and served over a banana leaf!

I have posted numerous Onam sadya recipes over the past few years. Today I wanted to post one recipe that I hadn’t posted yet – it is a very simple curry made with green (raw) mangoes. Green mangoes being sour, this curry is more of a relish than a curry. Green mangoes are cooked in mild spices and coconut milk and tempered with mustard seeds and coconut oil. Yummy yum! My mouth is watering!

This year Onam is really special for me since I get to spend it with my family in India.! Happy Onam to all of you! Please tell me your favorite Onam dishes and I will tell you mine 🙂 Check out my this post where I have listed all  Sadya dishes that I have posted before. Also you can check the ‘sadya dishes’ under category. Happy Feasting!

Happy Onam: Green Mango Relish (Manga Curry)
Author: 
Recipe type: Side dish
Cuisine: Indian, Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A tangy and mildly spicy green mango relish made by cooking Green Mangoes in coconut milk
Ingredients
  • 1 cup green mangoes, skin peeled and chopped into small cubes
  • ½ cup water
  • 1 tsp mustard seeds
  • 1 tsp methi (fenugreek) seeds
  • 2 green chillies, chopped
  • ¾ tsp sea salt
  • ¾ cup coconut milk (freshly extracted as explained below or canned organic)
For fresh coconut milk:
  • ½ cup fresh or frozen grated coconut
  • About ¾ cup warm water
For tempering:
  • 2 tsp extra virgin coconut oil
  • ½ tsp mustard seeds
  • 1 dry red chili, cut into two(optional)
  • 1 sprig of fresh curry leaves
Instructions
For the spice powder:
  1. Powder the mustard seeds and methi seeds in a dry spice grinder. Keep aside.
For extracting fresh coconut milk:
  1. Blend the grated coconut with half of the warm water and strain through a fine meshed strainer to collect the coconut milk. Blend the strained coconut again with the rest of the water and strain again. You should get about ¾ cup coconut milk.
For the curry:
  1. In a medium cooking pot, add the mangoes, water, the powdered seeds, green chillies and salt.
  2. Cover and cook on low heat for about 5-7 minutes or until the mangoes turn soft.
  3. Now add the coconut milk. Let it come to a boil and turn heat off.
  4. In a small tempering pan, heat the coconut oil and when hot, add the mustard seeds. Once they splutter, turn heat to low and add the dry red chillies if adding and the fresh curry leaves. Turn heat off and pour this flavored oil mixture over the curry and stir.
  5. Serve this dish with white rice.