


Sherry Khachatryan, RN, BSN, AADP,
Integrative Nutrition Health Coach
Choose Health...
Creamy Pumpkin Soup Topped with Curried Pecans
Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people
Ingredients:
-
1 tablespoon extra virgin olive oil
-
1/4 cup chopped onion
-
2 tablespoons curry powder
-
15 ounces pumpkin, pureed
-
2 cups low-sodium vegetable broth
-
3 tablespoons pure maple syrup
-
Sea salt and freshly ground black pepper
-
1/4 cup pecan pieces
-
1 (14-ounce) can unsweetened coconut milk
Directions:
-
Preheat the oven to 375°F. Heat the oil in a large pot over medium heat. Add the onion.
-
Cover and cook until softened, 5 minutes.
-
Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth.
-
Add 2 tablespoons of the maple syrup and season to taste with salt and pepper.
-
Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
-
While the soup is simmering, make the curried pecans.
-
In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat.
-
Sprinkle with the remaining curry powder, tossing to coat.
-
Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
-
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth.
-
Stir back into the pot.
-
Return the soup to the stovetop, turning the heat to low.
-
Whisk in the coconut milk, taste to adjust seasonings.
-
Heat until hot, do not boil. Serve the soup garnished with the pecans.