Since the weather has cooled down, soups are definitely back on the menu! To be honest, I could eat soup all year round and luckily, so could my hubby! Soups are one of my favorite dishes and they ALWAYS taste better the next day! You can bet I make extra to eat for lunch or dinner later in the week.
They are often super easy to make and almost always good too! The possibilities are endless! Yes I have my favorites I make every year, like this September Soup. It’s definitely at the top of my list! French onion is my mom’s favorite, and my husband, Chili hands down!
Soups definitely don’t have to be boring either! I have a new squash soup that is everything but boring! You’re probably thinking since it’s November, “another ordinary pumpkin soup.” Nope! This soup is perfect for fall and it’s far from ordinary! So if you want to change things up and not make just another plain old pumpkin or squash soup, try this amazing Creamy Curried Coconut Soup
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There is so much to love about this soup. I am always looking for ways to up my protein since I am not a big meat lover so the addition of pumpkin seeds is perfect. Now I am not Paleo or Vegan but if you are, this soup fits those guidelines too! And you know what else…it’s perfect for runners because it’s full of healthy carbs and protein! YEAH!
But that’s not all. Did you know that both squash and pumpkin (aka pumpkin seeds) are loaded with anti-inflammatory components? Yes, that’s right. They are rich in dietary components such as certain alkaloids and flavonoids, as well as palmitic, oleic and linoleic acids, and polyunsaturated fatty acids (like inflammation-fighting omega-3s).
These hard-to-come-by components mean that the nutrient-dense pumpkin offers plenty of important health benefits, including anti-diabetic, antioxidant, anti-carcinogenic, and anti-inflammatory properties. Finally, fresh and canned pumpkin are excellent sources of electrolytes and carbohydrates, which together can keep you hydrated and help you to avoid hitting that mid-run wall. Lets start cooking folks
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It starts out with a base of red curry paste, cumin, and ginger. Than you move into the coconut milk broth and finally, the lime juice. zest and ground pumpkin seeds. Everything is pureed until smooth and if the blending and coconut milk did not make it smooth enough for you, the addition of the ground pumpkin seeds will make you WOW! Don’t forget the veggies for good measure….remember those 6 fistfuls of veggies a day.
My husband loved this soup! It was perfect with a side salad for a light meal. I plan on making this as a starter for our Thanksgiving dinner. I am so excited to hear what the rest of my family thinks of this unique but tasty soup. And of course, the rest of my readers!
CURRIED SQUASH AND COCONUT SOUP WITH LIME
INGREDIENTS:
- 1 tablespoon of red curry paste
- 1 teaspoon of curry powder
- 1 teaspoon of cumin
- 1 tablespoon of fresh ginger, grated
- 1 can of full fat coconut milk
- zest & juice of 4 limes
- 1 cup of pumpkin seeds
- 1 medium butternut squash or pumpkin (2 1/2 cups cooked)
- 2 carrots diced
- 1 onion diced
- Bone Broth to desired consistency
- salt and pepper to taste
DIRECTIONS:
- Cook your squash at 350 for about one hour. Let cool and scoop out flesh and set aside
- Add red curry paste, curry powder and cumin to a cast iron dutch oven or soup pot. Heat about 4 minutes or until fragrant.
- Add grated ginger and heat another minute or two
- Stir in Coconut milk. Boil and than turn heat down and simmer 15 minutes
- Zest and juice your 4 limes into a separate dish.
- Add one cup of pumpkin seeds to your blender. Blend on high till fine.
- Add your cooked squash, coconut milk mixture, zest of lime and juice to your blender and blend again.
- In the same pot you used for your spice and coconut milk mixture, sauté your carrots and onion for about 10 minutes, or until tender.
- Add the blended mixture back to pot and heat briefly
- You may need to add more liquid if it seems to thick. I added more bone broth.
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