Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Pumpkins for everyone!!!

That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!

I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).

Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂

Fall makes me crave crockpot cooking, soups and stews.

I love turning on the fireplace finally and celebrating a cold brisk walk in the evenings after dinner.

The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).

One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!

Here you go:

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Coconut Pumpkin Curry Soup
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Instructions
  1. In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft.
  2. Add remaining ingredients, except coconut milk, cilantro, and pumpkin seeds.
  3. Cook uncovered for 15 minutes.
  4. Add coconut milk and continue to cook (but not boil – it will break) for another 5 minutes.
  5. Serve and top with cilantro and pumpkin seeds.
Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti


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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!
Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup


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Roasted Cauliflower Curry Soup
Hearty dairy-free and Paleo friendly recipe for a delicious warming and flavorful soup!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. Spread cauliflower, onion slices and garlic cloves on a baking sheet. Drizzle melted coconut oil over the top and place in the oven. Roast for 30 to 40 minutes or until cauliflower is fork tender.
  3. Once done, transfer veggies and broth to a large pot over medium heat. Add in all other ingredients except coconut milk. Right before mixture begins to boil, turn heat down to low and simmer for 20 minutes.
  4. In a blender, in shifts, puree the broth and veggie mixture until smooth. Once everything is pureed, transfer back into pot.
  5. Stir in coconut milk, simmer for another 10 minutes, and serve.