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You are here: Home / Dietary Styles and Allergens / Casein-Free / Curried Pumpkin Soup

Curried Pumpkin Soup

January 9, 2011 by KerryAnn 5 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains.  Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected.  Several people requested the recipe, so I decided to post it here.

Beginning tonight and through Tuesday, we’re expecting ice and snow.  I’m preparing four day’s worth of food.  I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.

This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  If I could only have two soups in my life, this would be one of my choices.

 

Curried Pumpkin Soup

From the Menu Mailer Volume 4 Week 18

¼ cup coconut oil or butter
1 onion, diced
6 cups roasted, chopped pumpkin or puree (or three 15-ounce cans)*
6 cups chicken or beef stock
2 cloves garlic, pressed
2 tsp salt
¼ tsp crushed red pepper flakes or to taste
1+ Tbs curry powder
1+ tsp ground coriander
Pinch chili powder or cayenne pepper, optional
2 cups coconut milk (1 can) or dairy cream
½-¾ cup rapadura

In a stock-pot, heat the oil over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the pumpkin, stock, garlic, salt and spices. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for 20 minutes. Transfer the soup, in batches, to a blender or food processor and puree, or use an immersion blender. Be careful to vent while blending so you don’t get hit with hot soup.

Return to the stove and stir in the coconut milk and ¼ cup rapadura. Bring back up to warm. Taste the soup and adjust the rapadura and spices. You might need up to a ½ cup more rapadura, depending on what type of pumpkin you used. We personally liked a lot more coriander and curry and Jeff liked extra cream.

*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast them or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped.

 

This post is part of The Gallery of Favorites.

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Filed Under: Casein-Free, Egg-Free, Gluten-Free, Grain-Free, Hidden Veggies, Lunch, Menu Mailer, Nut-Free, Recipes, Soups, Soy-Free, Vegetables Tagged With: blender, breakfast, coconut milk, coriander, curry, dessert, family, food, garlic, meat, onion, pumpkin, rapadura, soup

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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Comments

  1. Alea Milham says

    September 30, 2011 at 3:43 am

    The curried pumpkin soup sounds lovely! I have just started harvesting my pumpkins. This will be a tasty dish on a cool fall evening. Thank you for sharing this post with the Gallery of Favorites.

    Reply
  2. pamela says

    December 10, 2011 at 11:25 pm

    Thank you for sharing your recipe. I’ll be making it for Christmas. You said that if you could only have two soups in your life, this would be one of them — what would your other choice be? 🙂

    Reply
    • KerryAnn Foster says

      December 11, 2011 at 7:22 pm

      Pamela, my other choice would be my potato soup, heavy on the bacon and bacon grease. https://www.onevibrantmama.com/2010/09/13/potato-soup/
      KerryAnn Foster recently posted..Real Food Storage: Peppermint Patties

      Reply

Trackbacks

  1. 25 Gluten-free & Dairy-free Pumpkin Recipes says:
    October 28, 2013 at 10:24 pm

    […] Curried Pumpkin Soup @ Intentionally Domestic […]

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  2. Pumpkin Madness {a collection of recipes} - Your Thriving Family says:
    January 9, 2014 at 7:11 pm

    […] Pumpkin SoupPumpkin Ravioli with Brown Buttered PecansSmokey Pumpkin QuesadillaCurried Pumpkin SoupPumpkin Tomato ChickenPumpkin Pasta […]

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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