Can't decide if it is still Summer or we are headed into Fall?  Have the best of both seasons!  EVOO Coconut Persian Lime...yum!

Pumpkin & Coconut Summer Soup


  • 1 tablespoon Persian Lime Premium Extra Virgin Olive Oil
  • 1 teaspoon Coconut White Balsamic Vinegar
  • 1 onion (large, chopped)
  • 3 cloves garlic (minced)
  • 1/4 tsp. dried thyme
  • 4 cups pumpkin or summer squash (roasted, or 2 x 15 oz canned pumpkin)
  • 7 cups reduced sodium chicken stock 
  • 1 tsp. salt (freshly ground black pepper, season to taste)
  • parsley (garnish with finely minced, optional)


  • Heat oil in a large saucepan over a medium heat
  • Add oil, onion, garlic, thyme and balsamic.
  • Cook, stirring occasionally, until onions are soft.
  • Add pumpkin and chicken stock.
  • Season with pepper and bring to boil.
  • Simmer, covered, over a medium to low heat for about 15 minutes, or until pumpkin is tender.
  • Remove from heat and cool mixture for 10 minutes.
  • Blend soup (in batches) until smooth and return to pan.
  • Stir over a medium heat until hot.
  • Serve soup garnished with chopped parsley.
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