Pumpkin Coconut Curry Soup

The weather outside may be frightful, but in your tummy this soup is delightful! A warm, hearty and savory soup is just what you need to ward off the winter chill, and this soup is the perfect candidate for the job. Around this time of year, pumpkin dishes are aplenty, but mostly in dessert form. If you want to find a new way to add pumpkin to your menu, try this savory soup instead.

Pumpkin Coconut Curry Soup

1 3/4 cups pumpkin puree

1-14oz. can coconut milk

1 cup almond milk or cow's milk

2 Tbsp. fresh squeezed orange juice

1/2 tsp. orange zest

1/4 cup finely chopped sweet onions

1 clove garlic, minced

2 Tbsp. butter

2 tsp. curry powder

1 tsp. salt

1/4 tsp crushed red pepper flakes

1 1/2 tsp. chili powder

1 tsp. cinnamon

1 tsp. ginger

1 tsp. allspice

1/2 tsp. nutmeg

1/2 cup shelled, roasted pumpkin seeds, for garnish (optional)

1/2 cup dried, unsweetened coconut, toasted, for garnish (optional)

Melt the butter in a large pot, add the onion and garlic and cook until softened, about 5 minutes. Add all remaining ingredients except pumpkin seeds and dried coconut, cook and stir until mixture comes to a gentle boil, turn heat to medium low and simmer for 15-20 minutes. Garnish with pumpkin seeds and toasted coconut if desired, serve hot. Makes approximately 4 servings.

Definitely use fresh pumpkin puree versus canned pumpkin if possible, as it takes center stage in this recipe. Pumpkin puree is easy to make and use if you plan ahead a bit, and can be frozen until ready to use. Try this link to learn how to make your own pumpkin puree.

Sources: These recipes were the basis and inspiration for my original recipe above - Coconut Curry Pumpkin Soup, Pumpkin Coconut Milk Soup.