This fall, one of the best bowls of healthy comfort food you can enjoy is this homemade Coconut Curry Pumpkin Soup.
Its pumpkin everything this time of year! I’ve already roasted and used two pumpkins already and my brain is exploding with even more pumpkin items. I feel like Forrest Gump’s friend, Bubba, but instead of shrimp I have pumpkin on the brain. So far I’ve made this pumpkin coconut curry soup, chocolate pumpkin brownies, pumpkin chocolate crunch fudge, pumpkin spice cheesecake squares, pumpkin white hot chocolate, chocolate chip pumpkin bundt cake, stuffed pumpkin spice french toast… ah… I just ran out of breath and I’m only typing! I’m on a roll and can’t stop!
Seriously though, if you think pumpkin is only for sweet stuff, you’re super wrong. Not only is this soup healthy, but its really delicious and packs as much of a curry spice as you’re willing to add. You can totally make it vegan by swapping out the chicken broth for vegetable broth and I’m pretty sure its paleo, as written. Enjoy!
Coconut Curry Pumpkin Soup
- 1/4 cup half a cube = 4 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic chopped
- 3 cups chicken broth
- 2 teaspoons curry powder more if desired
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon ceylon recommended
- 2 cups pumpkin puree I used homemade but you can use a 15 ounce can
- 1 cup lite coconut milk
- In a heavy bottom stockpot over high heat, melt butter. Saute onion in butter until it starts to brown, then add garlic and cook for an additional minute.
- Add chicken broth, curry powder, salt, and cinnamon. Bring to a boil, then reduce heat to low and cover. Simmer over low heat, covered, for 20 minutes.
- Add pumpkin and coconut milk, stir, and heat until heated through.
- Process through blender until smooth.
- Season with additional curry powder, salt and pepper, if desired.