Coconut Curry Pumpkin Soup

January 22, 2018

This easy and delicious soup is so good for you. Perfect on a winter’s day to brighten your spirit and tummy. Pumpkin contains lots of potassium and zinc to prevent the onset of cardiovascular disease and hypertension (high blood pressure). The pulp and the seeds are rich in magnesium required for bone and tooth health.  

Coconut curry pumpkin soup:

  • Steam, peel & seed pumpkin. Save seeds for roasting and topping.

  • Sauté red curry paste in olive oil and add 2 tablespoons of soy sauce. Cover to avoid splatter

  • Add that to the steamed pumpkin in a large pot

  • Add one can of coconut milk; fat skimmed off the top and separated out for a topping later

  • Add a handful of whole basil leaves

  • Freshly grate nutmeg, turmeric, and ginger to your liking

  • 1 tablespoon of garam masala

  • Salt and pepper to taste

  • Cover & simmer for one hour, then blend to your liking

  • Top with a drizzle of coconut milk and roasted pumpkin seeds. 

  • Fresh Cilantro garnish

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