Coconut Curry Pumpkin Soup

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups water w/ vegetable broth starter

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

2 cups pumpkin puree

1 cup light coconut milk

Pumpkin –
Clean, peel and dice a medium sized pumpkin. Boil on medium high heat until cooked well. Place into food processor and blend until smooth.

Recipe Directions:
Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Top with unsweetened coconut flakes.

Here’s to your bountiful health!

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