Coconut Curry Pumpkin Soup

  • 1 TB coconut oil                                                   photo (94)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 cup light coconut milk
  • 2 tsp curry powder
  • 1/2 tsp freshly grated ginger
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp cinnamon
  • 1/4 tsp tumeric
  • 1/2 tsp garam masala*
  • Garnish: 0% Greek yogurt and sliced raw almonds

Heat coconut oil in a deep pot over medium heat.  Stir in the onions and garlic, cook until onions are translucent, about 5 minutes.  Then add all ingredients except the pumpkin and coconut milk.  Stir and bring to a boil.  Cover and simmer 15 minutes.  Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Ladle into bowls, then stir in 1 TB 0% Greek yogurt and top with sliced raw almonds.

Alternate garnishes:  lime zest, and toasted shredded raw coconut or crispy sliced shallots

*The Garam Masala I used is a (World Market) blend of Northern Indian dry roasted spices including cardamom, black pepper, coriander, cumin, nutmeg and cinnamon.

 

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One Response to Coconut Curry Pumpkin Soup

  1. Keith says:

    I’m glad you posted the soup and salad together. They make a really good pairing. The slight sweetness of the soup (honey and pumpkin) is echoed quite nicely by the Fuyu persimmon in the salad. We added some of the sliced almonds to the salad, which brought another helpful tie between the dishes – this time on the savory side. Less specific to an individual ingredient, both dishes also had a somewhat exotic taste signature. Yummy.

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