What is it about Fall that demands cozy soup recipes all the time? Perhaps it's the cooler weather or darker days but just the idea of soup warms my soul and eventually my belly. My husband discovered a new way to make pumpkin soup and we can't get enough of the recipe. Try it for yourself and let me know what you think!
- 2 teaspoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups pumpkin, peeled and small dice (or container of pumpkin puree)
- 2 cups vegetable broth, more as needed
- 2 cups of coconut milk (use carton for less fat)
- 1 bay leaf
- ¼ teaspoon dried thyme
- 2 tablespoons red curry paste
- ½ teaspoon nutmeg
- sea salt and pepper, to taste
- 4 tablespoons pumpkin seeds
- 4 tablespoons fresh cilantro
- In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
- Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
- Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
- Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
- To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!
Total credit for this recipe goes to Foodbabe.com. I normally have to make a few modifications to a recipe to meet my healthy standards but this one is great just the way it is.