Pumpkin season is upon us! As the temperatures begin to drop, and the leaves change colors, I am always in the mood to cook up delicious healthy soups for my boys. This one does not disappoint. It’s creamy and flavorful. My boys enjoyed it so much I found them warming it up and eating it the next morning for breakfast. I combined recipes from here and here, and then made it my own. Here’s what you’ll need.
2 TBSP olive oil
1 medium onion, diced
4 garlic cloves, minced
2 TBSP fresh grated ginger
2 TBSP tomato paste
2 TBSP curry powder
1 tsp dried chili pepper flakes
4 cups pumpkin puree (not pumpkin pie)
Two 13.5 ounce cans coconut milk
4 cups vegetable broth
2 TBSP fresh lime juice
1 1/2 tsp sea salt
1/2 tsp fresh ground black pepper
optional: shredded Monterey Jack cheese for topping
Heat olive oil in a large stock pot, or Dutch oven over medium heat. Add chopped onion and cook until soft. Add minced garlic and grated ginger and cook for one minute. Add tomato paste, stir in and fry for another minute. Turn heat down and cook for 5 minutes. Stir in curry powder and chili pepper flakes. Add the pumpkin puree and stir well. Pour in vegetable broth and stir. Using a hand blender puree ingredients until smooth. (If you don’t have a hand blender, you can carefully scoop batches of hot ingredients into a blender, then return to stove.) Once ingredients are well blended, add coconut milk, lime juice, sea salt, and ground black pepper. Stir well and heat through. Lower the heat, cover pot and let simmer for at least 30 minutes. Top with shredded Monterey Jack cheese if desired.
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