Coconut & Curry Pumpkin Soup

Serves: 6
1 tablespoon virgin coconut oil OR vegetable oil
1-1/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
1 28-ounce can pumpkin puree (not pie filling)
1-3/4 cups vegetable broth
1 14-ounce can light unsweetened coconut milk
2 tablespoons packed light brown sugar or agave nectar
grated zest and juice of 2 medium limes
Optional/suggested add-ons:
cilantro leaves
roasted pumpkin seeds (white or green)
sriracha (or hot sauce of choice)
additional lime wedges
toasted flake coconut
Heat the oil in a large saucepan set over medium heat. Add the curry paste; cook and stir for 1 minute.
Add the pumpkin puree; cook and stir for 2 minutes.
Whisk in the broth, coconut milk and brown sugar. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
Whisk in the lime juice and zest, then season with salt & pepper to taste. Serve with any of the additional add-ons, if desired.
Pumpkin: If you cannot find a 28-ounce can of pumpkin puree, simply use 2 15-ounce cans.
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1-1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Instant Protein Powder Power-Boost: Add ½ cup water and ½ cup (about 2-1/2 scoops) unsweetened pea protein powder (I used Growing Naturals Original Pea Protein Powder) along with the broth and coconut milk. This changes the calories and protein per serving to the following: 155 calories/ 8 grams protein,
Nutrition Information
Serving size: 1 cup Calories: 126 Fat: 5 g Carbohydrates: 16 g Fiber: 2 g Protein: 2 g


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