Pumpkin Coconut Curry Soup

This beautiful pumpkin was grown in my good friend’s garden. Its initial intent was to be carved, but I’m much happier with it having found its way into a soup, some overnight oats and into the freezer for muffins.

Adventures in Hallowe’en!

This year I was slammed once again, by the preparations for Hallowe’en, with two aging kids, I have less help with decor and no one wants to stick their hand inside a squishy pumpkin. Needless to say, we did not carve our Jack-O-Lantern. We did, however, make a pretty incredible soup!

Pumpkin is a versatile vegetable, or fruit? Scientifically speaking, its inner seeds make it a fruit…regardless, this delicious winter squash is loaded with nutrients, fibre and tastes delicious in pies, muffins and soups.

Pumpkin is particularly high in Vitamin A but also contains high levels of Vitamin C and Potassium. Vitamin A and C are antioxidants that help to scavenge Free Radicals in the body. These nutrients also support a healthy Immune System. Vitamin A and C are both integral to skin health. Vitamin C supports Collagen Synthesis and the Carotenoids in Vitamin A improve your skin’s ability to defend itself from UV damage. Potassium is an Electrolyte, required for Heart Health, Muscle Contractions and Fluid Balance. My point in summarizing these nutrients? Pumpkin is a healthy and delicious plant based food, its value expands beyond the Jack-O-Latern.

Pumpkin Coconut Curry Soup

Sautée two Finely Chopped Shallots and two Cloves of Minced Garlic in 1/4 Cup of Grass-fed Butter or Ghee.

Once the onion appears translucent add 2 heaping tablespoons of Gluten Free Flour to the sautée, along with 1 tsp of Curry Powder, 1 tsp of Cumin, 1 tsp of Ground Coriander and 1 tbsp of freshly ground Ginger, 1 tsp of Grated Turmeric and 1/4 tsp of Cayenne Pepper.

Over Medium heat, add 4 cups of Bone Broth (Vegetable Stock can be used as an alternative).

Next, Add 2 cups of Pumpkin Purée and stir in two Cans of Organic Coconut Milk.

Finish with 1/4 to 1/2 cup of Maple Syrup, depending upon your preferred sweetness, followed by salt and pepper to taste.

Purée all ingredients in a Blender. Serve with your favourite Chopped Fresh Herbs, Freshly Roasted Pumpkin Seeds, Leaves of Brussels Sprouts or top with Raw Spinach….or, if you’re like me, all of those toppings! I view soup as a Delivery System for Raw, Cooked and Fresh Ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *