Coconut Curry Pumpkin Soup
SERVES: 4 (1½ cups each)
Prep Time: 20 min.
Cooking Time: 46 min.
Author: Autumn and Bobby Calabrese, BOD Blog
Fun fact: When you saute your curry spice in with ghee, you amp up the flavor profile.
To replicate a bone broth, he adds a bit of gelatin to the chicken stock; if you have a premade bone broth handy, even better.
1 cup low-sodium organic chicken broth
½ tsp. unflavored gelatin (preferably from grass-fed cows)
2 tsp. ghee (organic grass-fed, if possible)
½ cup chopped onion (approx. ¾ medium onion)
2 cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 Tbsp. + 1 tsp. curry powder (preferably Thai curry)
2 Tbsp. fish sauce, gluten-free
2 Tbsp. coconut sugar
1 cup canned coconut milk
2 cups water
2 Tbsp. fresh lime juice
1 Tbsp. finely grated lime peel (lime zest)
1 (15-oz.) can 100% pure pumpkin puree
1 cup chopped carrots (approx. 2 medium carrots)
1 cup chopped cauliflower (approx. 3½ oz.)
8 oz. shredded chicken breast, boneless, skinless (about 1 cup)
2 tsp. chopped fresh cilantro (for garnish; optional)
1. Sprinkle broth with gelatin to let bloom before use. Set aside. 2. Heat ghee in large saucepan or Dutch oven over medium heat. 3. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until translucent. 4. Add garlic and ginger; cook, stirring frequently, for 2 minutes. 5. Add curry powder; cook, stirring frequently, for 2 minutes. 6. Add fish sauce and sugar; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. 7. Place broth, coconut milk, water, lime juice, lime peel, and pumpkin in a blender (or food processor); cover. Blend to emulsify. 8. Add broth mixture to onion mixture. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low. 9. Add carrots, cauliflower, and chicken; cook, stirring occasionally, for 30 minutes. 10. Garnish with cilantro (if desired). Enjoy! RECIPE NOTE: You can add an extra ½ of shredded cooked chicken to your individual portioned soup for a heartier meal. TIP: If your soup gets too thick, whisk in ¼ cup water at a time until desired consistency is reached. SERVING SUGGESTION: Try garnishing this soup with 1 tsp. of our Sesame Infusion (see separate recipe for Sesame Infusion). It’s the perfect complement. (Make sure you add an additional 1 )
RECIPE NOTE: You can add an extra ½ of shredded cooked chicken to your individual portioned soup for a heartier meal.
TIP: If your soup gets too thick, whisk in ¼ cup water at a time until desired consistency is reached.
NUTRITIONAL INFORMATION (per serving): Calories: 335 Total Fat: 18 g Saturated Fat: 13 g Cholesterol: 56 mg Sodium: 606 mg Carbohydrates: 27 g Fiber: 7 g Sugars: 13 g Protein: 23 g
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