I know, I know. Spring is not really a season that screams ‘Eat more soup.’ But I love soup. All year round. And with the starch-free way of eating, I have actually embraced the soup-making as an easy way of making a healthy lunch.

Pumpkin (butternut squash to be precise) are not exactly seasonal right now, but I have a few frozen portion-bags left.

• butternut squash
• sweet potato (is a paleo variant; if you can stomach it)
• coconut milk
• seasoning (pepper, salt, cayenne, oregano)
• a little sugar (optional)
• coconut flakes and roasted seeds

Start with cooking the squash and sweet potato. Reduce water and use a hand mixer to make a soup. Return to heat and add the coconut milk and bring back to simmer. Add the seasoning to your taste. I do add a little sugar to the mix sometimes (if I feel like it), but it is most definitely not necessary.

Let is simmer while you roast a few seeds and coconut flakes. Serve and enjoy.

*P.S. I tend to be more liberal with the seasoning when working with just the squash, as I find it too bland otherwise.