Curried Coconut Pumpkin Soup
Use organic ingredients whenever possible.
  • - 1 medium-sized “sugar” pumpkin (not the big ones we carve at Halloween).
  • - 2 tbsp. coconut oil
  • - 1 large red onion (1 ½ cups diced).
  • - 1 knob of ginger diced (heaping tbsp.)
  • - 2 tbsp. curry powder
  • - 3 medium white potatoes of choice
  • - 4 cups organic veggie broth
  • - ½ cup organic canned coconut milk
  • - 1 tsp. sea salt
  • - ½. tsp. nutmeg
  • - t tbsp. chopped cilantro for garnish
  • - freshly ground black pepper for topping
  • - ¼ cup kefir/coconut milk or plain yogurt for drizzling
  • - good quality oil for drizzle (olive, sesame, flax, avocado).
  1. Directions for roasting pumpkin:
  2. Preheat oven to 350F
  3. Wash outside of pumpkin and slice in half with large butcher knife or cleaver
  4. Scoop out pumpkin seeds and strings with spoon and reserve
  5. Pat inner pumpkin flesh dry and brush with 1 tbsp. coconut oil, sprinkle with salt
  6. Place on baking sheet flesh side up and bake for about an hour
  7. Remove from oven, allow to cool, and whiz in food processor until smooth.
  8. Directions for Soup Recipe:
  9. Heat 1 tbsp. of coconut oil on medium/high heat add onions and cook until softening and fragrant (a few minutes)
  10. Add minced ginger and all spices and mix well. Let cook a few more minutes.
  11. Add pumpkin puree and vegetable broth, mix and bring to a light boil
  12. Add diced potatoes, partially cover pot with lid and reduce heat to medium/low simmer for about 10 minutes until potatoes are tender.
  13. Add ½ cup coconut milk, stir for another minute and then remove from heat.
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