Pumpkin Curry Soup

Pumpkin is one of my favorite ingredients and this pumpkin curry soup is the perfect way to kick off the fall season. The flavors meld together so well, and it tastes even better the next day. I will be making this on repeat this season.  This soup is comforting, nourishing, and ideal for a chilly day.

Ingredients

2 tablespoons coconut oil

1 yellow onion,

4 cloves garlic, minced

1 tablespoon minced fresh ginger*

2 medium sweet potatoes, peeled and chopped

1 tablespoon mild curry powder

1 bay leaf

4 cups vegetable broth

1 can pumpkin

2 teaspoons salt

1 can coconut milk

2 tablespoons pumpkin seeds

Directions 

Heat the coconut oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and stir to combine.

Add all the remaining ingredients to the Dutch oven except the coconut milk and bring to a boil.

Simmer for 20 minutes. Remove the bay leaf. Using an immersion blender, puree the soup.

Stir in the coconut milk. Taste and season with salt and pepper to your liking.

Ladle into bowls and sprinkle with pumpkin seeds.

Serves 4

*I use jarred ginger