There’s something especially comforting about a warm bowl of soup during cold weather months. But take note, this Curry Pumpkin 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!
Serve it up 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!
Curry Pumpkin SoupPrint Recipe
- 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)
- 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.
Calories: 195 | Protein: 3.5g | Fat: 10g | Carbs: 20g | Fiber: 6g | Net Carbs: 14g