Pumpkin Coconut Curry Soup Recipe
Pumpkin Coconut Curry Soup is dairy-free, grain-free, and flavor-FULL. It is something exciting and new for my palate. I discovered it in Asheville, North Carolina once at a tiny little Indian café and fell madly and truly in love.
Make this soup without meat, which makes it a great vegan option. If you want to add chicken broth or even chunks of chicken, it tastes wonderful as well. This soup can be made with added cayenne pepper if you like it to have some hot spiciness. Either way, the flavors are rich and interesting.
Is Curry Good For You?
While praises for the health benefits of curry are heaped all over the internet. The foundational truth is that more studies are needed to give a specific response. Turmeric, chili, and ginger are often a part of most curry mixes. What are the percentages used of these compounds in each mix? What is the diet of the patient? How often is curry consumed?
There are many questions to be answered before one can determine the healthful benefits. Overall, scientific documentation shows that, yes, curry can be good for you. While some studies show curry can be healthful, it often depends on what specific compounds are included in the seasoning mix. Some curries are said to relieve depression or arthritis symptoms. While other curry mixes can help with stomach upset and high blood pressure.
Try the Pumpkin Coconut Curry Soup Recipe and discover if you like the flavor. Then consult your medical professional to see what your doctor has to say about including curry in your regular food plan.
Pumpkin Coconut Curry Soup Recipe
Ingredients
- 3 cups pumpkin puree (fresh or canned)
- 4 cups chicken or vegetable stock
- 2 Tbsp extra-virgin olive oil
- 1 small onion, finely minced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tsp Curry Seasoning Mix
- 1 ½ tsp Pumpkin Pie Seasoning Mix
- 1 Tbsp maple syrup
- 14 oz coconut milk
- Salt and cracked black pepper to taste
- Chives or watercress and a little chili sauce for garnish
Instructions
- Heat oil in stock pot and cook onion on medium-high, cooking until clear
- Add garlic, ginger, and both seasoning mixes, stir all together to release aromas
- Stir in pumpkin and maple syrup, followed by stock
- Bring to a boil
- Cover and reduce temperature to low and slow simmer for one hour, then blend with an emulsion blender or put in a blender and blend well
- Place back in pot, keeping the temperature on low, add coconut milk,
- Season with salt and cracked black pepper
- Serve with garnish
