Curried Pumpkin Soup (Gluten/dairy-free)
1 tbsp organic coconut oil
3 medium onions (chopped)
1 or 2 large garlic cloves (sliced)
1 or 2 cans of organic pumpkin or equivalent cooked pumpkin or squash (depending on how much stock you use and how pumpkin-y you like your soup)
1 tsp fresh or dried ginger (grated)
1 tsp fresh or dried turmeric (grated)
1 tsp curry powder
1 tsp cumin powder
1/2 tsp of kosher or Himalayan sea salt (or to taste)
5 - 7 cups of broth (I have been using bone broth made from our turkey and chickens)
1 can of coconut milk
Melt coconut oil in large pot.
Sauté onions and garlic in oil until fragrant and translucent.
Stir in your spices (please play with amounts and different spices to your liking)
Add your stock and whisk in pumpkin (or winter squash) and let simmer for 20 minutes or so. At this point, it's just about letting the flavours mingle.
Use a hand blender to smooth out the soup and add your coconut milk.
Taste for final adjustment of salt/seasonings.
Spoon into cups or bowls.