This pumpkin curry soup is creamy, flavorful, and packed with organ friendly ingredients. It provides warmth, anti-inflammatory benefits, and a low-sodium option.
Ingredients
or2 cups (1" cubes) of pumpkin, raw (232 g)
or2 cups of soup, SWANSON, vegetable broth (440 g)
or1 small unit of onion, raw
or3 cloves of garlic, raw (9 g)
or1 tsp of ginger root, raw (2 g)
or1 tsp of spices, curry powder (2 g)
or1/2 teaspoon of turmeric, ground (2 g)
or1/2 tsp of spices, cumin ground (1 g)
or1/4 can of unsweetened coconut milk, reduced fat (100 g)
or1 tablespoon of oil, olive (18 g)
or1/2 tsp, ground of spices, pepper, black (1 g)
or1/2 unit of lime juice, raw (22 g)
or2 tblsp of coriander (cilantro) leaves, raw (1 g)
Preparation
1.
In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.2.
Stir in curry powder, turmeric, and cumin. Cook for another minute to release the flavors.3.
Add cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until pumpkin is soft.4.
Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a blender.)5.
Add the coconut milk and black pepper, mixing well. Simmer for another 5 minutes.6.
If using, stir in lime juice for brightness. Adjust seasonings as needed.7.
Ladle into bowls and top with fresh cilantro. Enjoy warm!
