Curry Pumpkin Soup

This is one of my favorite soups for the fall.  I love roasting a small pumpkin and using the meat for this soup.  Pumpkins are a source of unsaturated fat, antioxidants and fiber making them perfect to for regulate regulating cholesterol issues,and heart issues. They also aid in, and cancer prevention.  The coconut milk and curry are both supportive to the digestive track tract and can reduce digestive symptom sissues. 

You can take roast the seeds from the pumpkin and roast them have them for as a healthy snack or to garnish the soup. or take as a healthy snack any time.

 

1 tablespoon of olive oil

½ cup of yellow onions, chopped

4 garlic cloves, crushed

½ teaspoon of sea salt

1 tablespoon of curry powder

½ teaspoon of cumin

1 ½ tablespoon of ginger, grated

¼ teaspoon of nutmeg, ground

2 cups of pureed pumpkin or tightly packed pumpkin

¾ cups of coconut milk

2 cups of vegetable broth

 

1. In a soup pot, add oil, onion, garlic, salt, curry powder, cumin, ginger and nutmeg. 

2. Sauté on medium heat for 4 minutes or until onions are translucent. 

3. Stir in pumpkin, coconut milk and vegetable broth.

4. Reduce to a simmer for 15 minutes. 

5. Place in a blender and puree for 1 minute. 

6. Serve.

Prep time: 10 minutes

Cook time: 20 minutes

Nutrients per serving: Calories: 162, Total Fat: 13 g, Sat. Fat: 9 g, Carbs: 12 g, Fiber: 2 g, Sugars: 3 g, Protein: 2 g, Sodium: 300 mg, Cholesterol: 0 mg

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