CURRIED PUMPKIN SOUP

PUMPKIN IS A SUPER FOOD!

Just 1 cup of cooked pumpkin offers 200% your daily needed vitamin A in the form that best protects your vision. The soluble fiber and zinc in pumpkin play a role for blood sugar and insulin regulation while the phytosterols in the seeds aid in lowering your bad cholesterol levels. The abundance of antioxidants serve to scavenge free radicals while protecting against oxidative damage and decrease inflammation in the body.

CURRIED PUMPKIN SOUP RECIPE

The curry gives this comfort soup a subtly exotic flavor, with a bright touch of sweetness and newfound nostalgia.

INGREDIENTS

2 Tbsp grass-fed butter or coconut oil

1 large yellow onion, chopped

1 large shallot, chopped (about 1/3 cup)

2.5 c chopped celery

1 large apple, cored chopped

2.5 Tbsp mild curry powder

5 c bone broth (or chicken/veggie stock)

2 cups solidly packed pumpkin mash or organic canned pumpkin (not seasoned)

1/4 teaspoon sea salt, plus more to taste

3 whole bay leaves

1 cup whole milk, non-homogenized (OR coconut milk, choose canned to avoid carrageenan)

2 tablespoons raw, unfiltered honey (OR grade B organic maple syrup)

Sour cream and chives, for garnish

Roasted pumpkin seeds, for garnish

10 cups finely chopped kale or baby kale

DIRECTIONS:

Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it’s smooth. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally. After 5 minutes, stir in the milk of choice and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. Start each bowl with a large handful of kale and a 1/4 c sour cream, pour warm soup on top and sprinkle pumpkin seeds and chives on top. 6 servings.