Curry Pumpkin Soup

Categories: Soup-Stew-Chowder- Chili

Ingredients

• 1 (3 lb.) pie pumpkin OR 2 (15 oz.) cans pumpkin puree
• coconut oil
• Salt and ground black pepper
• 4 green onions, thinly sliced white and green parts separated
• 2 Tbsp. red curry paste
• 1 (13 to 15 oz.) can coconut milk
• 4 cups vegetable or chicken broth
• Thinly sliced red chile, optional garnish

Directions

1. If using fresh pumpkin; Heat oven to 425 degrees. Cut pumpkin in half; remove seeds. Drizzle flesh with oil and season with salt and pepper. Place pumpkin up side down on a foil-lined baking sheet and roast until tender, 45 minutes to 1 hour. Remove flesh from skin, discarding skin.
2. In a large pot or Dutch oven, heat a thin layer of oil over medium heat. Add the thinly sliced green onion whites and sauté until tender. Add in the pumpkin flesh and curry, and cook, stirring, 5 minutes. Stir in the coconut milk and broth and simmer 20 to 30 minutes. Remove pot from heat and puree to desired texture using an immersion blender or in batches in a traditional blender. Serve garnished with green onion tops and sliced chile pepper, if desired.

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