Creamy Pumpkin Soup with Coconut and Curry

October 17, 2017

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup peeled and chopped carrots
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 1 medium jalapeño, chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground nutmeg
  • 3 cups cubed and peeled raw pumpkin
  • 1 can coconut milk
  • 2 cups chicken stock
  • 2 tablespoons honey
  • 1 teaspoon salt

Preparation

Heat oil in a heavy-bottomed soup pot, then add carrots and onions and cook over medium heat until soft.

Add garlic, ginger, jalapeño, curry powder, and nutmeg and continue to cook for 4 to 5 more minutes. Add pumpkin, coconut milk, chicken stock, honey, and salt and bring to a simmer.

Cook until pumpkin is soft, then use an immersion blender to puree. Taste and adjust seasonings. Serve topped with toasted pumpkin seeds.

 

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup peeled and chopped carrots
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 1 medium jalapeño, chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground nutmeg
  • 3 cups cubed and peeled raw pumpkin
  • 1 can coconut milk
  • 2 cups chicken stock
  • 2 tablespoons honey
  • 1 teaspoon salt
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