Spicy Pumpkin Soup
This spicy pumpkin soup should certainly be cooked in October, when the first cold weather sets in, when a carpet of fallen leaves covers the ground, and store shelves are full of pumpkins of various shapes and sizes. Incredibly hearty and warming it’s also can can kick away the autumn blues.
Nutritional info (per serving)
fat: 5.1 g
saturates: 3.4 g
carbs: 9 g
sugars: 3.7 g
dietary fiber: 1.8 g
protein: 4.7 g
sodium: 190 mg
1 tbsp coconut oil
1 small onion, sliced
2 garlic cloves, finely chopped
2 teaspoons grated dinger root
1 small chili pod, sliced
1 tsp curry powder
200 g cauliflower, cut into florets
200 g pumpkin, peeled and diced
3 cups chicken or vegetable stock
1 can (400 ml) coconut milk
In a deep saucepan or in a pot, heat the coconut oil and fry the onions. Add garlic, ginger, chili and curry powder. Fry for a couple more minutes. Put the cauliflower and pumpkin into saucepan. Pour the broth and bring to a boil. Then reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 35-40 minutes.
Remove the saucepan from the stove and purée the soup with a hand blender.
Return the saucepan to the stove, pour in coconut milk. Bring to a boil again. Try the soup and add salt if necessary. Garnish the soup with finely chopped cilantro or parsley and serve.
If you have some keto bread left over, you can make the croutons with cheese to serve with soup.