My husband Joe and I have recently been spending a lot of time in the kitchen together. It’s been one of the positive offshoots from being quarantined for a few months. We sometimes like to make a themed meal and we recently had a dinner we called Pumpkin Fest! We do an “Asparagus Fest” every Spring where the entire menu contains asparagus and yes, I do have an Asparagus Bundt Cake recipe. So we thought, why not a Pumpkin Fest for Fall?
I pulled out a recipe that I haven’t made in awhile and I forgot how EASY and DELICIOUS this recipe is. I originally found this recipe on the Food In Jars website and it is definitely something I will be adding to the weeknight recipe rotation.
Curried Pumpkin Coconut Soup
- 1 small onion, finely diced
- 1 tablespoon coconut oil
- 2 tablespoons curry powder (use your favorite)*
- 2 pints pressure canned pumpkin (with their canning liquid)
- 1 can coconut milk
- sea salt to taste
Combine onion and coconut oil in a small soup pot. Cook until onion softens and browns. Add curry powder and cook until it is fragrant.
Add pumpkin cubes, their canning liquid and the coconut milk. Stir to combine. Add up to one coconut milk can of water should it need a bit of thinning.
Bring to a bubble, reduce to a simmer and place a lid on the pot. Cook until onions are tender.
When soup is done, blitz it with an immersion blender. Taste and add salt as necessary.
Eat and enjoy.
*If you don’t have any home canned pumpkin, use 1-15 ounce can of commercial pumpkin and one can of water.
I have always just used commercial pumpkin from the grocery store and it worked great.
*Curry can be a bit spicy for some, so use a smaller amount if you are not a huge fan of really spicy flavors.
Pumpkin is also a nutritional powerhouse.
- High fiber
- Low calories
- Vitamin C and E
- Pantothenic Acid
What else was on the Pumpkin Fest menu? Pumpkin Ravioli in a Brown Butter Sage Sauce, and of course Pumpkin Ice Cream for dessert!
Happy Pumpkin Fest!