Coconut Curry Pumpkin soup

sugar pumpkins

Hello loves!

It’s officially my favorite time of the year! My very first post on this blog (back in February) was an example of how I love tricking myself into thinking it’s fall by creating fall inspired dishes. Well the recipe I’m about to share takes the cake. Except this time it’s not because I need a fall fix (since it is fall), it’s because local farms everywhere are providing us with the deliciousness of one of my favorite things ever…

sugar pumpkins

Pumpkins are the name of the game right now. In particular? Those cute little sugar pumpkins that we use to create delicious, fragrant meals. You know, the ones that make you feel all warm and fuzzy inside and make you realize the holidays are just around the corner?

Then again, maybe the anticipation of the holidays causes a state of nausea. Christmas decorations in stores way too early, dropping an insane amount of loot on gifts that most people don’t even need, and the possibility of hosting the family gathering. Yikes.

If your feelings resemble the latter, then perhaps this soup can be a shining example of how food can alter your mood. Making that urge to vomit from nervousness shift into feelings of appreciation for the here-and-now 🙂

warm pumpkin soup

Coconut Curry Pumpkin soup

Serves 4-6 (makes about 8 cups worth)

  • 7 cups fresh pumpkin puree
  • 2 T curry powder
  • 1 (14 oz.) can light coconut milk
  • 1 cup low sodium vegetable stock
  • 1/4 tsp cinnamon

The first thing you want to do is roast your pumpkins. I used 2 medium-sized sugar pumpkins & followed this recipe from Oh She Glows. It’s a step-by-step tutorial. Once you have your pumpkin puree, the soup comes together in just minutes.

In a medium-sized pot toast the curry on low heat. Be careful not to burn it! I did that the first time and needed to toss it. Once the curry smells fragrant, add the coconut milk and whisk together over medium-low heat until it’s a golden color, and there are no clumps. Whisk in the pumpkin puree, veggie stock, and cinnamon. Let simmer over low heat for 5-7 minutes, whisking every so often. Ladle into a bowl and top with a sprinkle of more curry and cinnamon. Serve with some nice toasted bread for dipping.

pumpkin soup

Since this makes a very large amount, feel free to cut the recipe in half. OR you could utilize this large serving of soup by storing the rest in mason jars for lunch this week!

See?…

mason jar lunch!

Happy Sunday everyone! And stay tuned for a big announcement this week 😉

Hint: You can find the answer on my Final Countdown list!

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