Pumpkin Curry Soup
As a fall soup, I love the flavors of pumpkin with some added spices; the Asian Thai curry marries perfectly with the pumpkin and the coconut. The added bonus is that the soup is very healthy, being GF, vegan, and paleo.
Ingredients
- 1 tbsp coconut oil
- 2 small shallots peeled and diced
- 4 cloves of garlic peeled and minced
- 2- inch piece of ginger grated (about 1 rounded tbsp grated)
- 3 large carrots peeled and chopped (280 g, about 2 rounded cups)
- 4 celery ribs chopped (105 g, about 1 cup)
- 1 jar of Thai red curry paste 4 oz
- 1/2 tsp black pepper
- 1/2 tsp coriander
- 1/8 tsp cayenne pepper more if you like things spicy
- 2 tbsp coconut sugar
- 4 cups vegetable broth
- 2 tbsp coconut aminos
- 2 15- oz. can pumpkin puree 850 g
- 1 15- oz. can coconut milk full fat
- 1 lime juiced
Suggested toppings
- Pepitas
- Fresh cilantro chopped
- Coconut cream
- Lime wedges
Instructions
- 1. Begin by preparing vegetables. Peel and dice shallots and garlic cloves. Peel the carrots and slice them into 1/4-inch rounds, discarding ends. Chop the celery ribs. Peel and grate the ginger.
- 2. Heat 1 tbsp of coconut oil in a large stock pot or Dutch oven on the stovetop over low-medium heat. Add diced shallot and minced garlic and sauté for 2-3 minutes, allowing the shallot to slightly caramelize but not burn.
- 3. Add the diced carrots, chopped celery, and grated ginger to the pot with the shallot. Cook for a few minutes until the ginger becomes fragrant.
- 4. Add in the black pepper, coriander, cayenne pepper, coconut sugar, and curry paste. Sauté for a minute or two while stirring and allowing flavors to develop.
- 5. Top the vegetables with the broth, deglazing the bottom of the pan. Increase the heat and bring to a boil. Once boiling, reduce the heat, lowering it to a simmer. Simmer veggies for about 15 minutes or until carrots are fully softened and tender, stirring occasionally.
- 6. Add the pumpkin purée, coconut milk, and coconut aminos to the pot and stir. Continue to cook until the soup returns to a low boil, stirring throughout.
- 7. Once hot, remove the pot from the heat. Allow the soup to cool slightly, and then puree the soup with an immersion blender or standup blender until the soup is a smooth, uniform texture with no chunks.
- 8. Top with chopped cilantro, pepitas, lime wedges, and a swirl of coconut cream, and enjoy.
Equipment
amHomel Cereal Bowls Set of 6 with Embossed Texture, 24 Ounce Porcelain Deep Bowls for Salad, Soup, Rice and Oatmeal, Ceramic Bowls for Kitchen, Lead-Free, Dishwasher & Microwave Safe - White, 6Inch
Notes
See the post for great tips and tricks for this recipe.
Nutrition
Serving: 1Calories: 397kcalCarbohydrates: 34gProtein: 10gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 8gSodium: 656mgFiber: 8gSugar: 15g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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