Coconut Curry Pumpkin Soup

When there is a chill in the air, nothing tastes better than a hot bowl of soup. I love soups in the winter because they are basically a fix and forget meal that is great for leftovers, don’t require much prep and are brimming with fabulous flavors that nourish our bodies. Last night, Walt was craving soup, so I whipped this up in literally 8 minutes. It’s absolutely delish and is soooooooo good for you! Enjoy!

Serves 6-8

2 cans organic pumpkin puree
2 cups chicken or vegetable Stock
1 can coconut milk
1 onion, minced
3 cloves of garlic minced
1 TBSP or 1 inch fresh ginger. Minced
2-3 tsp curry powder to taste
Salt and pepper to taste
Coconut Oil (or evoo)

Saute minced onion and garlic in coconut oil. Add fresh ginger and saute about 1 minute.
Add chicken stock, pumpkin and coconut milk and stir until well mixed
Add Curry Powder and Stir
Put small batches in a high powered blender and blend well.
Top with crumbled goat cheese and toasted Pepito Seeds (pumpkin Seeds)


Here's to helping you become the BEST version of you! 

Xoxo Ruth 


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