Creamy Pumpkin Soup

creamy pumpkin soup

This delicious pumpkin soup recipe has an exciting different twist with curry powder and coconut milk.

Try something new with the all-time favorite and pleasantly surprise your party guests!

The high amounts of carotenoids in pumpkin are linked to health-promoting activities, like a decrease in cancer and heart disease risk.

The potent phytonutrients alpha-carotene and beta-carotene also help preventing the spread of free radicals, which are linked to many disease complications.

Serves: 4 / Ready in: 1 hr

Great for: heart healthy, low cholesterol, healthy starter, vegan

Nutritients: fat, fiber, vitamin C, E, carotenoids, potassium, pantothenic acid, magnesium

Ingredients:

1 tablespoon extra-virgin olive oil

1/4 cup onion, peeled and chopped

2 tablespoons curry powder

1 15-ounce can pumpkin puree (or mashed fresh pumpkin)

2 cups vegetable broth

3 tablespoons pure organic maple syrup

1/4 cup pecan pieces

1 14-ounce can unsweetened coconut milk

Salt and freshly ground black pepper to taste

Directions:

Preheat the oven to 375 degrees F. Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the vegetable broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

While the pumpkin soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

Meanwhile, use an immersion blender to puree the soup in the pot. Otherwise, transfer the soup to a food processor and puree until it is smooth. Stir the soup back into the pot and return to the stovetop, turning the heat to low. Whisk in the coconut milk and taste to adjust seasonings. Heat until it is hot, but do not boil. Serve the soup garnished with the pecans.