Pumpkin Curry Soup

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  • 3 cups pumpkin puree
  • 2-3 cups broth of choice (depending on how thin or thick you want your soup)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp of curry powder
  • 2 tbsp coconut oil 
  • 1/4 tsp salt


  • In a large stock pot, add your coconut oil and heat to low – medium heat.
  • Slice your onion and add it into the pot. 
  • Sauté for 4-5 minutes or until translucent.
  • Add curry, salt, and garlic. 
  • Sauté for 2-3 minutes. 
  • Add pumpkin and broth.
  • Simmer with lid on for 15-20 minutes. 
  • Remove from heat and CAREFULLY use an immersion blender to blend your soup.
  • Plate your soup and add toppings.
  • I like to add a dollop of yogurt an fresh cilantro. 

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