Dandelion pumpkin soup

Dandelion pumpkin soupI’ve been harvesting dandelion (Taraxacum officinale) lately.  Some of the plants are now sitting in their menstruum for the next six weeks as I make a dandelion tincture from the whole plant.  I found some really beautiful dandelion leaves and decided to keep them for a dandelion pumpkin soup recipe I found in Wise Woman Herbal – Healing Wise by Susun S. Weed.

I used a quart jar of small sugar pumpkin which I had canned in 2008.  I also used coconut milk instead of the recipe’s recommended water or milk.  This soup turned out so well I wanted to share it with you.  It tasted creamy with the coconut milk, bitter from the dandelion leaves and rich with the sweet pumpkin and onions.  What a treat!

This entry was posted in Herbs, Recipes, Wildflowers. Bookmark the permalink.

1 Response to Dandelion pumpkin soup

  1. Christie says:

    I’m thrilled to try the Soup! Great idea using coconut. My favorite addiction. Last year at this time I made dandelion wine for the first time. After the process I decanted them in single serving bottles as one would use for beer.

    Do you know how long they will Keep? They look the same…

Comments are closed.