This soup is perfect for the fall season. Warm, comforting and a little spicy but not too spicy. Top it with crunchy pumpkin seeds and it makes a perfect light lunch or appetizer. Enjoy!
- 2 teaspoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree)
- 2 cups vegetable broth, more as needed
- 2 cups of coconut milk
- 1 bay leaf
- ¼ teaspoon dried thyme
- 2 tablespoons red curry paste
- ½ teaspoon nutmeg
- sea salt and pepper, to taste
- 4 tablespoons pumpkin seeds (pepitos)
- 4 tablespoons fresh cilantro
- In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
- Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
- Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
- Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
- To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!
If you know someone who loves pumpkin, please share this recipe with them! Who knows, maybe they will invite you over for some of this soup.
P.S. This recipe is from this month’s Food Babe Eating Guide Program. If you are tired of figuring out what to eat, sick of the confusing choices at the grocery store and need help menu planning, let us assist you! Check out the program here.