coconut pumpkin harvest soup

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This is a hearty, yummy soup for a cold fall day.

Coconut Pumpkin Harvest Soup
  1. 1 tbsp coconut oil
  2. 1 chopped onion
  3. 1 clove crushed garlic
  4. 1 tbsp curry powder
  5. 1 tbsp freshly ground ginger
  6. 1/2 tsp sea salt
  7. 1/4 tsp pepper
  8. 4 c. low-sodium veggie broth
  9. 2 c. pumpkin puree (or one 15 oz can)
  10. 1 medium sweet potato, peeled and cut into 1/2" cubes
  11. 1 c. cooked chickpeas or white beans
  12. 2 c. de-stemmed, cleaned and finely chopped kale (or spinach, chard, etc)
  13. 1 can light coconut milk
  14. 1/4 c. chopped fresh cilantro (or a couple of tsp of dried)
  1. In a large soup pot, melt the coconut oil over medium heat.
  2. Add the onions and garlic and sauté until softened.
  3. Add the curry, ginger, salt and pepper and stir.
  4. Add the veggie broth, pumpkin, sweet potato, and chickpeas or beans and bring the mixture to a boil.
  5. Reduce heat to a simmer and cook just until sweet potatoes are tender.
  6. Add the kale, coconut milk and cilantro and cook another 5 minutes or until kale is wilted.
simple balance

5 thoughts on “coconut pumpkin harvest soup”

    1. I’ve done it before and honestly I think I just chucked it all in and hit “cook”! Probably either 4-6 on high or 8-10 on low would work. try it and let us know how it goes!

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