Spicy Pumpkin Soup

Contributed by: Nancy Saul-Demers

Adapted from: Cookie & Kate

Serves: 8-12

2 tsp (10 mL) Olive oil

2 Onions, minced

2 Garlic cloves, minced

1 tsp (5 mL) Ginger, minced

2 Tbsp (30 mL) Curry

2 tsp (10 mL) Sea salt

1 tsp (5 mL) Chili sauce

4 Cups (1 L) Pumpkin (or a combination of pumpkin and winter squashes such as butternut, acorn or sweet dumpling)

6 Cups (1.5 L) Chicken broth

1 Can (400 mL) Coconut milk (full fat, unsweetened)

Warm olive oil in large stock pot.
Add onions and sauté them until they’re softened.
Stir in garlic, ginger and curry.
Stir in the salt, pumpkin, chicken broth and coconut milk.
On low heat, simmer uncovered for 30 minutes.
For some extra flair, add 2 or 3 tablespoons (30-45 ml) of flavourful Pumpkin Seed Granola to each bowl of soup as a garnish

More Recipes

Recipes