Recipe - Coconut Curry Pumpkin Soup

Don’t Let That Pumpkin Go to Waste!!

It’s the season of pumpkin…pumpkin spice latte, pumpkin cider, pumpkin pie, pumpkin everything! While your kids are munching down on their halloween candy, why not try a healthier pumpkin recipe like this addictive Coconut Curry Pumpkin Soup!

This yummy pumpkin soup is the perfect way to satisfy your pumpkin craving without the added sugar that many pumpkin recipes contain. I discovered this great recipe from experimenting with some left over pumpkin. I felt guilty throwing my left over pumpkin away so I turned it into soup instead. It’s super quick and tasty!

 

Curried Pumpkin Soup with Toasted Pumpkin Seeds

Ingredients:

Makes about 3-4 portions.

1 medium sized pumpkin or 16 oz Pumpkin Puree

1 onion, small diced

3-4 garlic cloves, minced

Salt & Pepper – to taste

Olive oil

1 T. Curry Powder

1 bay leaf

8 oz Coconut milk

16 oz. Chicken Broth

2 T. Maple Syrup or honey

Pre Heat oven to 350 degrees.

 

Prepare the Pumpkin (or skip this step if using pumpkin puree):

Sliced the top and bottom off, sliced in half. With a spoon scrape out all the seeds and set aside.  Season the flesh of the pumpkin with oil, salt and pepper. Bake for about 45 minutes or until soft when pierced with a fork. Remove, cool slightly and peel away the skin from the flesh.

Soup:

While the pumpkin is roasting, start the soup. Preheat a medium sized pot on medium heat, add oil and sauté onion and stir occasionally until translucent. Season with salt & pepper and curry powder the garlic and cook another minute or two.

Add the stock, and remaining ingredients and bring up to a boil then lower to a simmer. Stirring occasionally. Add the pumpkin when it’s ready.

Transfer mixture to a blender or food processor and puree. Return to pot and bring back up to a simmer for 10 minutes.

Seeds:

Preheat oven to 300 degrees Clean the seeds. Spread out on a baking sheet. Season with salt (add a tsp of cayenne pepper if desired). Roast for about 35-45 minutes.

Top soup with roasted pumpkin seeds and enjoy!

Consume within 4-5 days or freeze up to a month.

RecipeMike MeleCurry, Coconut, Soup