Coconut Curry Pumpkin Soup

integrative medicine new jersey

Coconut Curry Pumpkin Soup
This pumpkin soup is probably one of the easiest soups I have ever made. It only takes a handful of ingredients and minimal prep. Less than 30 minutes of simmer time and it is ready to serve.

This soup makes a great appetizer to your holiday dinner, or as a main course on it’s own on a cold winter night. It will instantly warm you right up. Plus, you can’t go wrong with pumpkin and all the amazing health benefits that come along with it!

• boosts immunity
• burns fat
• protects your eyes
• cancer fighting
• beneficial for your heart
• reduces inflammation
• soothing to your gut

  • Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 cloves of garlic, minced or pressed
    • 1 teaspoon ginger, minced[preferably freshly grated]
    • 1 tablespoon mild curry powder
    • 1/2 teaspoon garam masala spice blend
    • 3 cups vegetable stock
    • 1 (14 ounce) can coconut milk
    • 3 cups pumpkin (or butternut squash) pure or 4 cups of chopped fresh.[I made mine from freshly pilled and coarsely chopped butternut squash]
    • 1 large, sweet kind of apple
    • salt and ground black pepper, to taste
    • toasted pumpkin seeds and cilantro for topping (optional)

  • Procedure:

    1. Heat olive oil over medium heat. Add onion and saute for about 4 minutes until soft and translucent. Add garlic and ginger and cook for about 1 minute until fragrant.
    2. Stir in curry powder and garam masala, keep stirring for about 15 seconds.
    3. Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil. Reduce the heat to low and simmer for approximately 20 minutes, covered. Season with salt and pepper, to taste.
    4. Puree the soup until smooth (if needed) using a food processor or an immersion blender.
    5. Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro on top (optional).