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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!
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
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
- 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.
- 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.
- Serve immediately with toasted pumpkin seeds and cilantro.