Pumpkin Coconut Curry Soup

Serving size: 1.5 cups
Makes approximately 4 servings

Ingredients

• 1 Tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp red curry paste (or adjust to taste
• 1 tsp turmeric
• ½ tsp cinnamon
• ½ tsp paprika
• 3 cups canned pumpkin purée
• 3 cups chicken stock or vegetable broth (add more for a thinner consistency)
• 1 (13.5 oz) can coconut milk (We recommend Native Forest brand if you are avoiding gums)
• ¼ Cup Unsweetened Goode Health Superfood Blend
• 1 Tbsp fresh lime juice
• 2 tsp maple syrup (optional, you can choose to add this at the end if needed)
• Black pepper, to taste
• Optional topping: Toasted pumpkin seeds.

Directions

1. In a large pot, warm the coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in garlic, ginger, curry paste, turmeric, cinnamon, and paprika. Cook for another minute or so until fragrant.
2. Add the pumpkin purée and broth, stirring well to combine. Bring to a gentle simmer and cook for 10 minutes.
3. In a separate bowl, whisk the Goode Health powder into about 1 cup of coconut milk until smooth. This step will help prevent clumping in the soup. Slowly stir this mixture into the soup, then add the remaining coconut milk.
4. Stir in lime juice, maple syrup (if using), and pepper. Simmer for another 5 minutes. If the soup is too thick, add more broth.
5. If necessary to smooth out the texture, use an immersion blender or carefully transfer to a blender in batches (be sure to vent the lid to release steam)
6. Ladle into bowls and top with toasted pumpkin seeds.

Recipe by Alyssa Paglia, RD, CLT