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Curried Pumpkin Soup

Yay! It’s Halloween and what better way to celebrate the festivities with a satisfying rich buttery festive soup. The pumpkin makes the soup sweet and fibrous while the curry and ginger gives it a nice kick. I love adding a fresh dollop of Greek Yogurt for the tartness to mellow out the spice and it’s also a great way to add more lean protein. This dish is packed with fibre, nutrients and is so quick and simple to make for the entire family. Serve with chicken or lean white fish a complete satisfying meal for the entire family.

Ingredients:
1 onion diced
1 tbsp coconut oil
2-4 garlic cloves
1 tbsp fresh ginger, minced
1 tsp curry powder
3/4 tsp coriander
1/2 tsp cumin
1/4 tsp cloves
1/4 tsp cayenne pepper (optional if you like spice)
1 can of pumpkin puree (unsweetened)
2 cups of chicken or vegetable broth
3/4 cup coconut milk (low fat optional)
1/4 Greek yogurt (0% Plain) for garnish with each serving
1 tbsp Toasted pumpkin seeds for garnish with each serving

How to make:
Heat coconut oil in a non-stick pan on medium heat
Add onions and cook until brown on each side
Add garlic and ginger and cook for 2 minutes
Add all dry spices and cook until spices become toasted (60 seconds or so)
Add stock, pumpkin and coconut milk
bring to a boil
turn off heat and use immersion blender to make soup an extra smooth consistency
bring soup back up to a simmer
Serve with a dollop of Greek yogurt and sprinkle with pumpkin seeds and fresh coriander

Calorie and Macro Breakdown
Serving size – 2 cups with garnish (Greek yogurt and pumpkin seeds)

Calories – 235
Protein – 11.2 g (you may add chicken or more Greek yogurt to increase protein consumption for this meal)
Fat – 8.2 g
Carbs – 33 g

Curried Pumpkin Soup

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