New Recipe: Healing Pumpkin Coconut Curry Soup

I have an abundance of pumpkin in my garden at the moment, so naturally pumpkin soup is on the menu for the cooler months. While nothing quite beats soup and bread, I aim to pair this meal with adequate protein for optimal blood sugar control and satiety. Something as simple a leftover cooked protein or tuna on buckwheat cakes does the trick for me. Enjoy. 

Healing Pumpkin Coconut Curry Soup

Ingredients (Serves 3-4)

• 1 tablespoon cold pressed extra virgin coconut oil
• 1 onion, diced
• 1 garlic clove, finely diced
• 1 tablespoon ginger
• 1 tablespoon organic curry powder
• 6 cups pumpkin, peeled and chopped into small pieces
• 2 cups chicken bone broth
• ½ can organic coconut cream
• 2 tablespoons coriander, optional
• 1 small lime, juiced
• Sea salt & pepper to taste

 Method

1. Heat oil in a large pan over a medium heat.
2. Add onion, garlic and ginger and sauté for 2-3 minutes.
3. Add pumpkin and stir for 5 minutes before adding bone broth and lime juice.
4. Season and simmer, covered for 15 minutes. Remove lid and allow to simmer for a further 5 minutes or until pumpkin is soft.
5. Remove from heat and set aside to cool slightly.
6. Blend until smooth and return to pan, stir through coconut cream and serve with chopped coriander.