Pumpkin Curry Soup

Yield

Serves 16

Ingredients

  • 1 tablespoon coconut oil
  • 2 medium red bell peppers, diced
  • 2 medium onions, diced
  • 3 cups pumpkin puree
  • 4 cups no salt added vegetable or chicken broth
  • 1 (15 ounce) can coconut milk (or 2 cups)
  • 2 cups water
  • 3 tablespoons curry powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper, optional
  • 3 small pototoes, diced (12 ounces)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 head cauliflower, chopped

Directions

  1. Heat the oil in a large soup pot over medium-high heat.
  2. Add bell peppers and onions, and saute for 10 minutes.
  3. Stir in pumpkin, broth, coconut milk, and water. Stir well.
  4. Add curry powder, cinnamon, ginger, salt, coriander, turmeric, and cayenne pepper if using. Stir well and add potatoes. 
  5. Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
  6. Add chickpeas and cauliflower, and simmer for another 10-15 minutes until cauliflower is tender. Taste and add seasoning as needed. 

 

Notes:

*You'll use one can of pumpkin + one cup 

*Feel free to taste and adjust seasoning as needed. Note that the flavor intensifies the longer it sits. 

Click for nutritional information
Calories 157
Carbohydrates 20.3g
Fiber 4.4g
Sugar 4.8g
Fat 6.8g
Protein 2.4g
Sodium 216mg