Creamy Pumpkin Curry Soup

Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.

Ingredients

1 medium sugar pie pumpkin

1 Tablespoon coconut oil

1 onion, sliced

1 clove garlic

4 cups homemade vegetable stock, spring water, or almond milk

1 Tablespoon curry powder

1 Tablespoon balsamic vinegar or red wine vinegar

1 teaspoon cinnamon

1 teaspoon Garam masala (optional)

1/2 teaspoon sea salt

Juice of 1 lemon

Procedure

1. Preheat oven to 425 F.
2. Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
3. Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
4. Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.

Serves 6

Leave me a comment below to share how your fall curry creation came out!

x,

Giovanna

3 Minute Green Curry Sauce + Vegetable Curry Dish

There are many many types of curry sauces out there. I like to keep mine simple, but flavorful. This sauce took me 3 minutes to make and goes great on vegetables, meats, whole grain, and on salads as dressing. I like to make a batch and use it different ways throughout the week. It keeps for about 5 days in the refrigerator. Below is a recipe for my curry sauce and a very simple and delicious vegetable curry side dish (or main dish with the addition of a good quality protein: raw nuts or seeds, grass-fed chicken, pasture-raised eggs, goat cheese).

Curry Sauce

Ingredients

1/2 white or yellow onion, coarsely chopped

1 can coconut milk

1/2 lemon, juiced

1 garlic clove

2 T organic curry powder

handful spinach or basil

sea salt and black pepper

Procedure

1. Place all ingredients into blender and blend until smooth. The more greens you add, the greener the sauce will turn out and the flavor might change a bit. Play around with it and season to your liking.

Vegetable Curry Dish

Ingredients

1 Tablespoon coconut oil

1 head cauliflower, chopped into bite size pieces

1/2 pound green beans, ends trimmed and halved

1 yellow squash, sliced and halved

sea salt

1/2 cup curry sauce, or more to coat all vegetables

Note: you can use any vegetables you'd like for this dish (carrots, cauliflower, zucchini, squash, sweet potatoes, green beans, broccoli, mushrooms)

Procedure

1. Heat coconut oil in a medium-size pan. Add vegetables and a pinch of sea salt and sauté until tender, stirring occasionally. Add curry sauce to pan and continue cooking for a few extra minutes until vegetables are cooked through and sauce heats up.

Serves 4-6