Ingredients

The following ingredients have 4 Servings
  • 1 yellow onion (chopped)
  • 5 cups 1 inch cubed pieces of pumpkin ((or 2 cans pumpkin puree NOT pumpkin pie filling))
  • 2 roma tomatoes (chopped)
  • 1 russet potato or sweet potato (peeled and chopped into 1/2 inch cubes)
  • 3 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 cups vegetable or chicken stock
  • 5 ounce can coconut cream ((not coconut milk))
  • 3/4 cup half and half/milk/heavy cream (all will work fine)

Instruction

  • In a large dutch oven or soup pot, add onion and saute for 1 minute. Add pumpkin, tomatoes, potatoes, curry powder, salt, cayenne pepper. Saute for about 5 minutes over medium high heat. Add veggie/chicken stock and bring to a boil. Reduce heat, cover, and simmer over low heat for at least 20 minutes (preferably longer).
  • Add coconut cream and half & half. Using an immersion blender, or transfer the soup to a blender, blend until mixed and creamy.
  • Serve in bowls and top with roasted pumpkin seeds and a splash of cream if desired.