We love pumpkins, don’t we? And it’s the time of year when it’s cooler outside and nothing sounds better than a warm bowl of soup. This soup is friendly to the digestive system with no gluten or dairy and amazing for the taste buds!
The best thing you can do for your body is feed it fresh ingredients. With it being pumpkin season, here’s another recipe to make sure you are using up all those fresh pumpkins from the garden. The currie gives the soup a nice added punch while the warm soothing spices like nutmeg make it a perfect fall soup. Not to mention the fresh garlic, onions and spices are great for the immune system.
- Large Pot
- Immersion blender (or a regular blender will do)
- 2 tbsp coconut oil (or ghee)
- 1 large onion
- 5 or 6 garlic cloves
- 4 cups pumpkin (fresh puree, canned puree or fresh peeled pumpkin diced small)
- 3 cups vegetable broth
- 4 cups canned full fat coconut milk
- 1/2 tsp dried thyme
- 1 1/2 tsp good currie powder (can adjust amount to liking)
- 3/4 tsp nutmeg
- sea salt and pepper to taste
- pumpkin seeds (for garnish)
- fresh chopped cilantro (for garnish)
- In a large pot, heat up coconut oil over medium heat. Add onions and sauté for about 5 minutes. Add in garlic and sauté for another minute. Add in pumpkin. Fry for another 5-7 minutes. Add the currie powder and thyme in the last minute of frying.
- Add the vegetable stock and coconut milk. Simmer for 20-30 minutes (Be careful not to burn)
- Remove pot from heat and puree with an immersion blender.
- Place the pot back on stove. Add the nutmeg, salt and pepper (and more curry powder if needed).
- Heat on low until soup is warm and flavours have blended.
- Remove from heat and serve topped with a few pumpkin seeds and freshly topped cilantro.
- Serve as an appetizer for your holiday meal, or simply make a big pot for family to enjoy!
- If you prefer some chunks in your soup, the soup is great without blending as well!