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…..
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.
- 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.
I think I’ll make it right NOW! Yo.