hey guys it's Karen and it's a little bit cooler here today in Colorado so I'm really excited to share with you my paleo pumpkin curry soup it's really easy to make and there's only a few ingredients so all you're going to need is some pumpkin coconut milk a little bit of onion some curry powder sea salt and then you can add in either some chicken stock or some bone broth to bring it to the consistency that you like so as I said it's really easy so let's get going cut your pumpkin in half and roast on a sheet tray in the oven at a high temperature until soft so I some coconut oil in the bottom of my saucepan and I'm going to let the onions sweat and while they're doing that I'm going to add in the pumpkin that I roasted earlier so this is a sugar pie pumpkin and it's a little bit sweeter than the big ones I'm going to add in my curry powder so I'm going to put in a tablespoon then we're going to add in our sea salt or coconut milk and blend it all together with an immersion have all my ingredients in my pot here and I'm going to use my immersion blender to blend everything together blend until it's totally smooth and then if it's too thick you can add in your chicken stock or more bone broth give it a taste and if it needs a little bit more salt that is perfect to me I'm just gonna .
Video Description:
A great fall soup that's flavorful, hearty and easy to make. You can roast your own pumpkin or pick up some canned pumpkin if you don't have the time.
Flesh from 1 sugar pie pumpkin roasted and seeds removed or 1 can of pumpkin purée
1 can coconut milk
1/4 cup red onion diced
1 Tbs curry powder
1 tsp sea salt
1 Tbs coconut oil
Unsalted Chicken stock or bone broth as needed
Sauté onions in coconut oil in a sauce pan until soft. Add in the rest of the ingredients. Blend until smooth. Taste for seasonings. Add stock or broth until desired consistency. Enjoy warm!
Learn more about Paleo on the Go at
Check out our blog:
Find us on Google+:
Like us on Facebook:
Fan us on Twitter:
Instagram:
Pinterest:
