Lunch: Coconut Curry Pumpkin Soup

Recipe by Anna Watson Carl Coconut milk gives this garlicky soup its intensely creamy texture.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Coconut Curry Pumpkin Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tbsp. extra-virgin olive oil
1 small onion, finely chopped (about 1 1/2 c.)
1 clove garlic, minced
2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
2 tsp. curry powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
kosher salt
Freshly ground black pepper
3 c. pumpkin puree (fresh or canned)
1/4 c. brown sugar, packed
4 c. vegetable (or chicken) stock
1 14-oz. can coconut milk
Toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish

Instructions

Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.
Stir in pumpkin puree and brown sugar. Whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through. Season with salt and pepper.
Serve in bowls and garnish with toasted pumpkin seeds and cilantro.

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