Pumpkin Coconut Curry Soup Recipe by Marilyn

Last year while Kaleb and I were preparing for the Daniel Fast last year, we became really creative with ways we could be vegans and still enjoy a tasty palette. One of my favorite recipes that we make regularly when it's chilly outside is this delicious Pumpkin Coconut Curry Soup. Curry flavored foods have not always been my favorite, but once I moved to Oklahoma, I found a new love for Indian food. If you are not a fan of curry, I'd encourage you to give this recipe a try. It may change your opinion like it did mine! We've found the best way to enjoy this soup is over a cup of white rice. This wonderful soup makes around 8 servings.

Ingredients:

2 cans Pumpkin

1 can coconut milk

1 32 oz. box vegetable broth

2 Tablespoons Coconut Oil

1 Tablespoon Basil

1 Tablespoon Parsley

2 teaspoons salt

1 teaspoon pepper

3-5 Tablespoons Yellow Curry Powder

1 teaspoon Cayenne Pepper

1/4 Cup Fresh Cilantro

Assorted vegetables (we usually use broccoli and/or carrots)

Instructions:

Step 1: In a large pot, turn on your stove to medium/low and put in your coconut oil. Once this has completely liquified after a few minutes, add your vegetable broth and bring to a boil. (If adding carrots, go ahead and add in now).

Step 2: Once your broth has been at a boil for about 10 minutes, add your pumpkin. Stir in and let simmer for about 10 minutes. Stir in coconut milk and let simmer for about 10 minutes.

Step 3: Add curry powder. Stir until smooth, then add in all other ingredients. Stir and let simmer for another 10 minutes.

Photography by Marilyn Nimz