Curried Pumpkin Soup


This time of year I love to eat everything pumpkin. I make healthy pumpkin spice lattes, bake pumpkin custard for breakfast, roast pumpkin seeds, pumpkin pie and soup. I always save our leftover pumpkins that don't become jack-o-lanterns and roast and the puree the flesh. I then use it or freeze the rest. It lasts a year in the freezer and is there when I have a pumpkin craving at times of the year when you may not see it in the store! I love those spices all winter! It can be used just like the canned version and I like the color and flavor even more! Pumpkins, like many of the other squash varieties have tons of fiber and great nutrients that are so important for this time of the year, including vitamins A and C, as well as beta carotene.

This curried pumpkin soup recipe is a family favorite. It has wonderful warming spices as well a some coconut milk that gives it a creamy consistency. I top mine with pumpkin seeds, toasted coconut flakes and sometimes apple, but you can use whatever speaks to you!

Curried Pumpkin Soup

from the kitchen of Heather Page, Healthy Decadence

1 medium onion, chopped

1/4 c. coconut oil

5 c. pumpkin puree

2 c. chicken broth

1/2 coconut milk

1/2 t. ginger

1 t. cumin

1/2 t. cardamom

1/2 t. coriander

1/2 t. turmeric

1/8 t cayenne

salt to taste

1. Heat coconut oil over medium heat in stock pot.

2. Add onions and sauté until translucent. Add pumpkin purée, chicken broth and spices and stir.

3. Cook until heated thoroughly and onions are soft.

4. Remove from heat, add in coconut milk and salt to taste.

5. Purée until smooth and incorporated with immersion blender, or cool slightly and purée in blender.

6. Serve with toasted unsweetened coconut flakes, fuji apple and pumpkin seeds for extra crunch.

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