Pumpkin Coconut Curry Soup
We are well into the holiday season and I am not sick of pumpkin yet! This time of year the shelves of Whole Foods are bursting with cans and packages of pureed organic pumpkin. I am not a huge fan of buying packaged goods, and avoid it as much as I possibly can. I do make an exception for pumpkin puree. As long as I buy the organic variety (in a tetra pack not a can if possible) I do not feel too bad about it. Slicing, cooking, and pureeing the pumpkin myself can be very time consuming. I am a busy girl and my time is valuable!
I made a triple batch of this soup last night. I plan to have it for dinner throughout the week, send Doug to work with some for lunch, and freeze the rest for later.
Pumpkin Coconut Curry Soup
- 2 cloves of garlic minced
- ½ cup onion diced
- 1 tsp coconut oil
- 2 cups organic pumpkin puree (NOT Pumpkin Pie Mix!!!)
- 1 cup organic light coconut milk
- 1 cup low sodium organic vegetable broth
- 3 tsp curry powder
- 1 tsp sea salt
- ½ tsp pepper
- pinch of nutmeg
- In a soup pot heat the garlic and onion with the coconut oil until the garlic just starts to brown and the onion is translucent.
- Add all the other ingredients to the pot and cook on low heat for about 10-15 minutes, stirring occasionally until completely heated through. You really cannot overcook it!
- Adjust the seasoning to taste adding more curry powder, nutmeg, salt and pepper as needed.
- Allow soup to cool slightly then transfer to a blender (this may need to be done in batches) and blend until completely smooth.
- Transfer back to pot to heat before serving.
