Pumpkin Curry Soup

Posted On Oct 20, 2015 By Jennifer Galardi

Pumpkin Curry Soup

Here is a truly simple, amazing recipe to enjoy this orange hued gourd with a ton of taste. It’s okay to use canned pumpkin by the way. If you look on the ingredient list all it should read is “pumpkin.” You’ll be slurping down the taste of fall before you can say “pumpkin spice latte!”

Pumpkin Curry Soup

Servings: 2

Nutrition per serving:
Calories 380Fat 22 gProtein 4 gSodium 800 mgSugars 29 g

Fall Recipe Pumpkin Curry Soup

Ingredients

  • 1 ½ Tbsp. Ghee (Clarified Butter)
  • 1 small finely chopped Yellow Onion
  • ½ cup Vegetable Broth
  • 1 can Light Coconut Milk
  • 1 can Pumpkin
  • 1 Tbsp. Curry Powder
  • ½ tsp. Salt
  • 2-3 Tbsp. Agave Nectar, Organic Cane Sugar or other natural sweetener

Directions

  1. In large pot, heat ghee on medium. Add onions. Cook until translucent, about 10 minutes. Add ½ cup vegetable broth and ½ can coconut milk and stir until mixture re-heats and simmers. Add curry powder, salt and agave nectar. Then begin to add pumpkin, stirring and mixing with broth until all the pumpkin ‘melts’ in. It’s okay if it’s not completely smooth.
  2. After about 5 minutes, transfer to blender and puree mixture.
  3. Return it to pot on and heat on low. Add about another ¼ - ½ cup coconut milk, depending on how thick you like the soup. The longer you let the soup simmer, the thicker it will become. This is also a great time to add more seasoning (salt, agave, curry) as you like, to taste. You can also toss in a handful of greens (such as Swiss chard, mustard greens or kale) as you simmer. This will wilt the greens, add some nutrients to your soup, and offer a bitter flavor to counter the touch of sweet in this dish.
  4. Serve with a dollop of organic plain yogurt on top or a fresh piece of hot bread with ghee!

Remember, cooking is an art, not a science! Play with your measurements until you get your dish to exactly how you like it.


Try this recipe next:

Beef and Okra Stir Fry