Fall Delight: Pumpkin Curry Soup
There’s something especially comforting about a warm bowl of soup during cold weather months. But take note, this antioxidant-rich Pumpkin Curry Soup is not your typical ho-hum soup. It’s thick and creamy (thanks to cauliflower, not cream!) with warm spices, and lots of antioxidants from the veggies. Cauliflower and pumpkin give this soup a decadent, satisfying texture while providing an array of health benefits, from reducing the risk of chronic disease, to boosting immunity! And please don’t worry! Your cauli-hating kids (or husband won’t taste it, we swear!).
Serve this dreamy pumpkin curry soup as an appetizer, with salad, or reduce the servings for a heftier portion as your main meal. We like to top ours with seasoned cashews for extra health benefits. And satisfaction, of course!
Bonus mini recipe for curried cashews:
To make our sweet and spicy candied cashews, melt 1 tablespoon of butter in a pan over medium heat. Add in 1/2 cup of cashew pieces with 1 tablespoon Lakanto Golden Monkfruit, 1/2 teaspoon of curry, pinch of sea salt and a pinch of cayenne. Stir until the sweetener liquefies and everything is coated well. Remove to a sheet of wax paper to cool. Sprinkle over soup.
Pumpkin is truly a SUPER-FOOD! Learn all about its benefits here.
Let us know what ya think in the comments below!
Curry Pumpkin Soup
Print RecipeIngredients
- 1 tablespoon coconut oil
- 1 large yellow onion, chopped
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1 cup cauliflower florets
- 2 cups vegetable, chicken or bone broth
- 1 (15oz) canned pumpkin
- 1 (13.5oz) can lite coconut milk
- 3 tablespoons Lakanto Monk Fruit Sweetener Golden (or sub 2 TBS honey)
- 1 tablespoon curry powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- Pinch cayenne (optional)
- Pinch cinnamon (optional)
Instructions
- Add oil to a large pot over medium. Once hot, stir in onions to caramelize, about 4 minutes.
- Stir in the shallots and garlic for 3 minutes. Add cauliflower and broth and bring to a simmer for about 8 minutes, until cauliflower is tender.
- Add pumpkin, coconut milk, sweetener, curry, pumpkin pie spice, salt, and cayenne, if using. Stir to combine.
- Transfer to a large blender and process until completely smooth. Add back to pot and reheat before serving. Sprinkle the top with cinnamon, if desired.
Nutrition Information:
Calories: 195 | Protein: 3.5g | Fat: 10g | Carbs: 20g | Fiber: 6g | Net Carbs: 14g
