Curried Pumpkin and Coconut Soup!

CURRIED PUMPKIN AND COCONUT SOUP
Prep time:  20 mins Cook time:  50 mins
Total time:  1 hour 10 mins
Serves: 4
1 medium pumpkin
1 tablespoon olive oil
1 bunch scallions, diced
2 tablespoons curry powder
2-3 cups veggie broth
¼-1/2 cup coconut milk
salt, if needed
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Pumpkin seeds
½ tablespoon olive oil
¼ teaspoon salt

1. Preheat oven to 400˚.
2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
3. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
4. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
5. Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
6. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
7. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

From: http://naturallyella.com/2012/10/08/curried-pumpkin-and-coconut-soup

Contributor:
Acupuncturist, herbalist, Maya abdominal practitioner, and reflexologist Christina Morris is the founder of Element Natural Healing Arts. Writing about health and wellness gives her an outlet to express her care and concern for her beloved community. She believes everyone can achieve better health and happiness–emotionally, physically, mentally, and spiritually.