Cleansing & Detox

Savory Curried Pumpkin Soup

I had the most delicious evening with a group of my local clients.  We were all on our pre-holiday Clean & Lean Group Cleanse , and we had a lovely dinner together.  Everyone brought a cleanse dish and the food was FABULOUS!  We all got to chat about cleansing, share our results (12 pounds lost by one gorgeous cleanser!) and we had a RIOT  enjoying tasty food together and drinking our “Cran” Cocktails and bubbley Kevita waters.  One golden gal brought this savory and spicy pumpkin soup.  It was a recipe she originally got from an ayervedic site called Joyful Belly.  We all LOVED this soup so I brought it to Thanksgiving and the whole fam dug it too.  It’s a keeper…..

Savory Pumpkin Soup 1

Coconut Curry pumpkin soup

What you’ll need:

1 tsp. black pepper
¼ tsp. cayenne pepper
1 tsp. coriander seed
2 tsp. cumin powder
1 tsp. turmeric powder
2 tsp. curry powder

2 cloves garlic
2 tbsp ghee
1 inch ginger (fresh)
1/3 cup shallots

4 cups of pumpkin (unsweetened solid pack)
2 cups vegetable stock
2 tsp salt
¼ cup Coconut flakes
¼ cup Coconut cream
1 whole lime

How to make it:

Chop shallots, garlic, and ginger. Saute in Ghee for about 2 minutes, now add all of the spices and sauté for another minute. add pumpkin, and 4 cups of water, vegetable stock, bring to a boil and reduce to a simmer. Then add coconut cream. Cook for 30 minutes.

Sprinkle with coconut, a few toasted hazelnuts and squeeze lime on top.

Savory Curried Pumpkin Soup
Author: Lisa Spencer
Ingredients
  • Coconut Curry pumpkin soup
  • What you’ll need:
  • 1 tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 1 tsp. coriander seed
  • 2 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 2 tsp. curry powder
  • 2 cloves garlic
  • 2 tbsp ghee
  • 1 inch ginger (fresh)
  • 1/3 cup shallots
  • 4 cups of pumpkin (unsweetened solid pack)
  • 2 cups vegetable stock
  • 2 tsp salt
  • ¼ cup Coconut flakes
  • ¼ cup Coconut cream
  • 1 whole lime
Instructions
  1. How to make it:
  2. Chop shallots, garlic, and ginger. Saute in Ghee for about 2 minutes, now add all of the spices and sauté for another minute. add pumpkin, and 4 cups of water, vegetable stock, bring to a boil and reduce to a simmer. Then add coconut cream. Cook for 30 minutes.
  3. Sprinkle with coconut, a few toasted hazelnuts and squeeze lime on top.

I think I’ll make it right NOW! Yo.

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