Pumpkin Curry Soup
Another fall recipe with pumpkin but this time savoury!! I need to do more fall savoury recipes because they are so so good! I made my own curry spice mixture but feel free to use 1-2 tablespoons of a curry mixture spice if you want instead!
Pumpkin Curry Soup
Healthy Num Num | Michelle
Serves 3-4
Ingredients:
- 1 tablespoon avocado oil
- 1 large red or yellow onion
- 4 garlic cloves
- 2 teaspoons cumin
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon coriander
- 1/2 teaspoon tumeric
- 1/4 teaspoon black pepper
- 5-6 large carrots
- 2 sweet potatoes
- 4 cups spinach (it cooks down a lot so feel free to add more!)
- 2 cups veggie broth or water
- 2 cups pumpkin purée
- 1 1/2 cup coconut milk
Directions:
Start by heating up your avocado oil and spices in a large pot over medium heat. Toast the spices for 30 seconds.
Add your chopped onion and garlic and mix for 2-3 min. Add in the rest of the ingredients, except for the spinach, and bring the soup to a simmer until your veggies are cooked through.
Add your spinach and mix until wilted. Serve with jasmine or basmati rice and enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
