Curried Pumpkin Soup

Serves: 8

Estimated time: 15 minutes

Equipment: Large saucepan, can opener, measuring cups and spoons, wire whisk, hand blender

Ingredients:

1 cup chopped onion (approximately 1 onion)

2 tsp minced garlic

2 T coconut oil (olive oil will also work here)

2 tsp curry powder

1/2 tsp ground coriander

4 cups vegetable or chicken broth

2 15 oz cans pumpkin puree

1 15 oz can premium coconut milk

Directions:

1. Heat oil in a large saucepan, add onion, and cook for ~3 minutes.

2. While onion cooks, measure spices and open canned pumpkin and coconut milk.

3. Add spices to onions and stir, cooking for ~ 1 min.

4. Add coconut milk, broth, and pumpkin, bring to a boil, the reduce to a simmer 5-10 minutes. Blend soup with hand blender. (Or, blend in batches in standup blender, being sure to keep lid cracked or open while blending)

**using pre-chopped onions (found in the produce section of the grocery store) and jarred minced garlic make this soup quick and easy, with less mess to clean up.

Serve with a salad and whole grain crusty bread.

Approximate Nutritional analysis:

150 calories, 2 g protein, 14 g carbohydrate, 10 g fat, 4 g fiber, 600 mg sodium. Excellent source of vitamin A. Good source of Vitamins B5, B6, C, E, and K, copper, magnesium, manganese, and potassium.

The 5/10/15

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