Pumpkin is all the rage during October. But many pumpkin products are packed with sugar and artificial flavorings. In the spirit of all things fall, this month we’re sharing a healthy coconut curry pumpkin soup recipe. This recipe is packed with real pumpkin and lots of healthy nutrients. Let us know if you give it a try!

Ingredients:

2 Tbsp extra virgin olive oil

1 onion, chopped

1 garlic clove, minced

2 tsp fresh ginger or 1 tsp ground ginger

2 tsp curry powder

1 ½ tsp cinnamon

1 tsp nutmeg

½ tsp cloves

Salt

Freshly-ground black pepper

3 cups pumpkin, fresh or canned

¼ cup brown sugar

4 cups vegetable stock

1 14-oz can coconut milk

Toasted pumpkin seeds, for garnish

Cilantro, for garnish

1. Heat olive oil in a large pot over medium-high heat. Add onion and cook until tender. Add garlic and ginger, stirring until fragrant. Add curry powder, cinnamon, nutmeg, cloves, salt, and pepper.
2. Stir in pumpkin and brown sugar, then whish in the vegetable stock and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper again.
3. Serve immediately with toasted pumpkin seeds and cilantro.

Source: delish.com