Curry Pumpkin Soup

Submitted by Alyss05

"Another made up recipe. Rich enough to be a light meal, perfect for a cozy fall meal after a busy back to school day. Adjust the spices to your liking and add whatever else you happen to have on hand. Soups are easy like that."

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 5 cups
• Serves: 2-4

ingredients

• 1 tablespoon coconut oil or 1 tablespoon vegetable oil
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped cauliflower floret
• 1 garlic clove, pressed
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 tablespoon new mexico chile powder
• 1 cup canned pumpkin
• 1 cup coconut milk
• 2 cups water or 2 cups chicken stock
• 1 tablespoon lime juice
• 1⁄2 1/2 cup tofu or 1/2 cup panir
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon hot sauce

directions

1. Sauté onions and cauliflower in the oil. Add the spices and the garlic and a little salt and pepper. Add a tablespoon or so of water if the spices start sticking or burning.
2. Add the pumpkin, coconut milk and enough water or stock to thin it to your liking. Bring to a boil and back to a simmer. Add the chicken, paneer or tofu and simmer long enough to heat everything through.
3. Adjust the seasoning of the soup with salt and pepper, lime juice and hot sauce.
4. Serve over rice and with a salad or plate of raw vegetables.