Creamy Curry Pumpkin Soup

The temperature is in the 30s here in Chicago which means that it's officially soup season! (By the way, I am not liking this early onset winter, what happened to fall?)

I mentioned how healthy pumpkin is in my post on the Vega Pumpkin Smoothie. Well this recipe also has some good Indian spices to add to the healthiness. Curry powder is a mixture of spices usually used in Indian cooking and has been found to have many health benefits. The turmeric in curry powder (I also added some extra in this recipe) has been found to prevent cancer and Alzheimer's.

I found many pumpkin soup recipes on Pinterest that were sweet but I decided to go with this spicier recipe instead. You can just get sweet curry powder if you like it hot. Also, while cumin is used in a lot of hot/spicy recipes, it is not spicy itself but adds great flavor.

Ingredients
3 cups low sodium vegetable broth
1 small yellow onion, finely chopped

2 garlic cloves, minced

1 tbsp curry powder

1 tsp cumin
1 tsp. turmeric

1 can pumpkin

1 can coconut milk, or other milk substitute

salt and pepper to taste
cayenne pepper to taste

 

Directions
Heat 1/2 cup of the vegetable broth in a large saucepan over a medium heat. Add the onion and garlic and cook until softened (about 4 minutes). Stir in the curry, cumin, and turmeric and cook for 1 minute. Add the rest of the broth and the pumpkin. Reduce heat to low and simmer for 20 minutes. Add the coconut milk and cook for 4 more minutes. Transfer soup to a blender or food processor and blend until smooth (be careful of the hot liquid - blend in two batches if necessary).

 

It's hard to take pictures of soup, but this is the best I could do. It really has a nice bright orange color. The recipe makes about 4 bowls of soup, you can refrigerate or freeze the leftovers for later!

 

I'd love for you to share you favorite soup recipe in the comments!