Pumpkin Ginger Curry Soup
This is a delicious Indian inspired soup, perfect for the fall weather and easy to make!
Ingredients
- 1 Can Organic pumpkin NOT filling
- 1 Small carrot
- 1 Habanero pepper
- 1/2 Small sweet onion
- 1 1/2 TBSP Jamaican Curry Powder
- 1/2 TSP Himalayan salt
- 1/4 TSP Black Pepper
- 1 TSP Garlic Powder Or minced garlic
- 8 OZ Vegetable broth
- 1 TSP lime Juice For soup
- 1/2 Can Coconut Milk Thai coconut milk
- 1/4 TSP Aleppo Pepper For garnish
- 2 TBSP Pepito seeds For garnish
Instructions
- Peel and dice onion into a medium dice
- Remove stem and seeds from pepper.
- Peel carrot and cut into 1" slices.
- Add onion. carrot and habanero pepper to a medium sauce pan. Add a few tablespoons of broth and allow onions to cook until glassy.
- Add pumpkin, spices and broth to the sauce pan (except the Aleppo for garnish)
- Turn on medium heat and simmer the soup until all vegetables are cooked.
- Add all ingredients to blender. Blend on low for two minutes then on high. Return to pan to heat through.
- Top each bowl with pepito seeds, Aleppo pepper and optional Thai basil leaf.
Notes
This is a Snap Pea Sheep recipe!
Blending this soup makes it really creamy. You can skip that step if you do not mind the herb and onion pieces in the soup.
Jamaican Curry comes in regular and extra hot. Use your preference.