Pumpkin isn’t just for lattes and pie anymore! In celebration of the first day of autumn, I whipped up this curried pumpkin soup. This seasonal dish packs a nutritional punch full of vitamin A plus the healing benefits of ginger and turmeric.
CURRIED PUMPKIN SOUP
4 cups vegetble broth
1 small onion, roughly chopped
1 clove garlic, thinly sliced
2 cups roasted pumpkin
1 teaspoon curry powder
1/2 teaspoon ginger powder
1/4-1/2 teaspoon cayenne (depending on desired amount of heat)
sea salt & black pepper to taste
Roasted Pumpkin // Preheat the oven to 425F. cut your pumpkin in half and scoop out the seeds. Place on a baking tray skin side down and cover the bottom of the baking tray in about an inch of water. Roast for 40-60 minutes or until the pumpkin is soft and can be pierced easily with a fork. Set aside until cool enough to handle.
Bring the vegetable broth, garlic, and onions to a boil. Simmer until onions are soft. Add 2 cups of roasted pumpkin, curry powder, cayenne, and ginger. Using an immersion blender or regular blender, puree the ingredients until smooth. Be VERY careful when blending hot liquids to avoid burns or blender explosions.
NOTE: If using a regular blender, only fill it 1/2 to 2/3 full and open the little compartment on your blender lid to allow steam to escape, and partially cover it with a tea towel just in case splashes occur.
Adjust the seasonings as needed and enjoy! This soup pairs perfectly with a dollop of coconut yogurt and a sprinkle of cilantro.
As always, if you enjoy this recipe and decide to create it I would love to see a photo on Instagram!