Friday, October 11, 2013

Pumpkin Curry Soup

My love affair with pumpkin goes something like this : pumpkin spice cookies, pumpkin blondies, pumpkin latte, pumpkin smoothie, pumpkin waffles....you get the picture. I am excited to share this pumpkin recipe with you for several reasons, 1: it's delicious, 2: it is so easy, and 3: it is very economical.  It just totally hits the pumpkin spot. 

PUMPKIN CURRY SOUP


 1 can pumpkin
1/2 c coconut butter
8 oz almond milk or light coconut milk
1 leek
1 T minced garlic
1 t fennel seeds
2 T coconut oil
1 t cumin
1 t tumeric
1/2 t cinnamon
1/2 t nutmeg
1 t cayenne pepper
pink salt I never measure, I just add til its right
water as needed to reach desired consistency

 Saute leeks, garlic and fennel seeds in coconut oil. Set aside.  In blender mix up pumpkin, coconut, milk and seasonings.  Spoon in leeks, garlic and fennel seeds. Blend until a nice smooth consistency is reached. Add water as needed. Pour into medium pot and heat on stove. Goes really well over steaming quinoa or fantastic alone. Enjoy! Serves 4-6
Posted by at

1 comment:

  1. leafy cafeDecember 17, 2013 at 8:16 AM

    I share your love affair with Pumpkin Wendy!! Sounds delish and I will give it a try! If need be, you can make a lower fat version with organic soymilk and coconut extract in place of the coconut milk. Even though the coconut folks are trying hard to tout coconut as a health food, there are still plenty of cardiologists out there who see it as saturated fat and do not want their patients to use it!

    ReplyDelete

Subscribe to: Post Comments (Atom)