Curried Coconut Pumpkin Soup

Ok, stay calm!  Yes, it’s delicious, healthy and it has pumpkin in it. Perfect for this season. Not to mention the health benefits of coconut. This has got to be one of my favorite recipes yet! And, I am so excited to bring it to you because I think you will like it just as much as I do.  Are you ready for one of the most delicious, healthy and filling dishes you’ll probably ever eat with pumpkin?  Ok…well, here it is….

Curried Coconut Pumpkin Soup

Curried-Coconut-Pumpkin-Soup

Ingredients
  • (Optional) 2 cups shredded chicken breast
  • 1 cup cooked brown or wild rice (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup roughly chopped shallots
  • 2 teaspoons fresh ginger
  • 2 stalks lemongrass, tender inner stalks only, coarsely chopped
  • ½ teaspoon garlic chili sauce or 1 teaspoon Sriracha
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 teaspoons mild curry powder
  • 4 cups low sodium chicken broth
  • 1 15 ounce can pumpkin puree, not pie filling
  • 3 cans light coconut milk
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • ¼ cup dark brown sugar
  • 6 ounces baby arugula or spinach, long stems removed
  • ½ cup finely chopped fresh basil
  • For the garnish:
  • 1 medium avocado, thinly sliced (keep from browning by sprinkling with a bit of lemon juice)
  • 2 green onion, thinly sliced
  • ¼ cup finely chopped fresh cilantro
Instructions
  1. Heat olive oil in a large pot over medium heat. Add shallots and cook until tender, about 8-10 minutes, stirring occasionally. Add fresh ginger, lemongrass, garlic chili sauce, coriander, cumin, and curry powder and cook another 30 seconds or until aromatic.
  2. Add chicken broth and canned pumpkin and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Let cool slightly and blend with an immersion blender or in a regular blender until smooth. If using a regular blender, return to pot and turn heat back to medium. Add coconut milk, fish sauce, lime juice and brown sugar and return to a low simmer. Add spinach (or arugula) and fresh basil and remove from heat.
  4. To serve, place approximately ¼-1/3 cup chicken(optional) in each of 6 shallow serving bowls. Ladle soup into bowls and place approximately ¼ cup rice (optional) in the center. Arrange avocado decoratively on one side of the rice and sprinkle each serving with cilantro and sliced green onions. Serve – and expect your guest to love you.

Recipe courtesy of thecafesucrefarine.com

From Me To You With Love,

Nakesha

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