Coconut & Curry Pumpkin Soup Print Prep time 2 mins Cook time 15 mins Total time 17 mins Recipe by:: Camilla Serves: 6 Ingredients 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 Instructions 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. Notes 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,
Posted on: Fri, 03 Oct 2014 01:37:28 +0000
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