What to do with those fresh pumpkins or extra cans of pumpkin puree?  Make a super delicious soup!

Lisa B. Smith, RDN, CLC is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.

Curried Pumpkin Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried ginger (or 1 tablespoon freshly grated)
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 3 cups vegetable broth or chicken broth
• 2 cans pumpkin puree (4 cups fresh pumpkin)
• 1 can coconut milk
• Salt and pepper to taste

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, curry, cumin and stir to combine with onion.
4. *Add broth, pumpkin and coconut milk, stir to combine.
5. Bring to a boil then reduce heat to low and simmer covered, for 20-30 minutes until heated through and flavors meld, stirring occasionally.
6. Remove from heat and let it rest for 5 minutes*.
7. Add salt and pepper to taste.
8. Optional toppings; fresh chopped cilantro, green onion, toasted pepitas, etc.

Tips:

If you have an immersion blender, you can smooth out your soup after taking off the stove.

If you want a thicker soup, only pour in 2 cups of broth and add more as needed for consistency, or you can let it simmer longer to reduce the liquid and thicken soup.

Serves 8

Nutrition per serving: 416 Calories, 32g Fat, 34g Carbohydrates, 9g Fiber, 8g Protein