Coconut Curry Pumpkin Soup
Do you have leftover canned or fresh pumpkin from all those delicious pumpkin pies you’re making? If you do, make this scrumptious and delightfully easy Coconut Curry Pumpkin Soup! It’s ready in less than 1/2 an hour and is just the perfect blend of sweet and savory. And bonus! It’s Paleo friendly! That means it’s gluten, grain, and dairy free!
It’s been awhile since I’ve shared a truly Paleo dish. That doesn’t mean I haven’t been eating Paleo regularly though. I have! Especially in the ramp up to the holidays and travel plans (BIG travel experiences coming up that I’ll be sharing here on the blog in the weeks to come!), I’ve found the need to clear my system and get back to the place my body likes best, and that’s Paleo. My skin likes me best and so does my intestinal tract when I follow a Paleo diet pretty closely. I’ll also probably join in on the January Whole30 to really get back to a stable place with my body. Does your body do better when you stay off of certain foods like mine does?
This recipe for coconut curry pumpkin soup is a great make-ahead and freeze kind of dish. I made a double batch to throw in the freezer so I would have some meals to enjoy when I get back from traveling in a few weeks. Just pour the soup into single serving dishes and freeze! They’ll be waiting for you to pop into your lunchbox down the road. Since it doesn’t have any dairy in it, there’s nothing that needs to be added later to this soup, though you could top with some pumpkin seeds or cilantro for garnish. I paired this soup with some Simple Mills crackers and it was the best lunch! You could also add a salad or some crusty gluten free bread if you so desire. Try this soup out, it’ll leave you saying, “Where have you been all my life?!”
Coconut Curry Pumpkin Soup
A Paleo soup recipe
- 2 tbsp extra virgin olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tsp cinnamon
- 1 tsp ginger either fresh or ground will work
- 1/2 tsp nutmeg
- 2 tsp mild curry powder
- 2 1/2 cups pumpkin puree either fresh or canned is fine
- 1/3 cup coconut sugar
- 4 cups chicken or turkey stock I used turkey as I had Thanksgiving leftovers!
- 1 14-oz can coconut cream
- salt and pepper to taste
In a large saucepan, heat olive oil over medium heat.
Add onion and garlic to pan and saute until tender, about 4-5 minutes.
Stir into onion mixture the spices: cinnamon, ginger, nutmeg, and curry powder.
Whisk in pumpkin puree, coconut sugar, and stock. Simmer over medium heat 15-20 minutes or until well combined.
If you're using fresh pumpkin, you may want to take an immersion blender and blend soup until smooth.
Add coconut cream and salt and pepper to soup. Stir to combine. Serve hot.