Why I like this…
The DC metro area recently experienced its longest freezing streak since 1989! When the days are below 10 or in the ‘teens’, all I want is something creamy and delicious to soothe my soul. This recipe is easy to make and hits that mark.
Why it matters…
A lot of my clients approach me with a long list of supplements they take. Dont’ get me wrong, supplements have a place but nothing compares to the overall health benefits of eating real food. The base of this dish was my own turkey stock, but vegetable stock could be easily substituted. The combination of the turmeric and garlic give this soup an anti-inflammatory punch- perfect for cold and flu season!
Creamy Pumpkin Curry Soup
4
servings30
minutes40
minutes300
kcalIngredients
2 Tbsp 2 Extra Virgin Olive Oil
1 Medium 1 Onion, diced
3 Cloves 3 Garlic, minced (about 3 tsp if prepared)
1 Tsp 1 Ginger, fresh (diced)
3 Tsp 3 Curry powder
1 Tsp 1 Cumin
1/4 Tsp 1/4 Turmeric
1/2 Tsp 1/2 Cinnamon
1 Tbsp 1 Lime juice
15 Oz 15 Pumpkin puree (about 1 can; NOT pumpkin pie filling, 425g)
3 Cups 3 Chicken or vegetable broth
1 Can 1 Low-fat coconut milk (13.5 oz)
Directions
- In a large pot over medium heat, add olive oil. Cooke onion for 5-8 minutes until soft. Add garlic and ginger and cook for about 1 minute more.
- Add curry powder, cumin, turmeric, and cinnamon. Coat onions, garlic and ginger mixture and cook for 1-2 minutes to unlock the fragrance in them.
- Add the pumpkin puree and broth, stirring well until you've reached a gentle simmer for about 10 minutes.
- Add coconut milk and simmer for another 10 minutes.
- Either use an immersion blender, or a countertop blender until all of the ingredients are fully blended and the soup is smooth.
- Stir in the lime juice and season with salt and pepper, or if desired, chili flakes. Serve with toasted pepitas if you wish!