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 sautΓ© 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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