This pumpkin soup was so delicious! An employee brought it in to share for lunch and it was the perfect recipe to make us all dream of autumn, which is soon to come! If you have the time, roast a fresh pumpkin to use in the recipe. However, canned pumpkin puree works just as well and taste just as delicious.
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1 tsp curry powder
- 1 ½ cup pumpkin puree (either fresh or a 15-ounce can)
- 2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- Optional garnishes: extra coconut milk, pumpkin seeds
- In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened.
- Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
- Stir in the pumpkin puree and broth. Then, increase heat to high and bring to a boil.
- Reduce heat to low. Simmer softly for 10 minutes or until heated through.
- Add coconut milk and bring to a soft boil. Simmer for another 10 minutes or until heated through.
- Remove from heat. Then, puree soup by using an immersion blender. Alternatively, transfer soup in small amounts to a blender and puree each batch until smooth. Hot soup splatters in a blender and can cause the lid to pop off mid-blend, so be careful and don’t overfill.
- Season with salt and pepper to taste. Finally, serve hot garnished with a drizzle of coconut milk and pumpkin seeds.
- The soup is meant to a have a rich consistency. If it’s too thick for you, just add more broth or water to thin it out.
- If you are not vegan or vegetarian, vegetable broth can be substituted with chicken broth.
- Leftovers can be stored in the fridge for up to five days.
P.S. Tensor Rings can be used to give more “livingness” to your food and water. For this soup, we placed the bowl inside a Sacred 1 Cubit Heavy Tensor Ring before devouring it.