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:

Print Recipe
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.
Fall Roasted Purple Potatoes

Fall Roasted Purple Potatoes

 

 

Print Recipe
Fall Roasted Purple Potatoes
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Wash potatoes thoroughly and cut them into either cubes or wedges (leaving the skins on).
  3. Place in baking dish.
  4. Drizzle olive oil over potatoes and make sure they’re evenly covered.
  5. Then add the spices, and bake for roughly 15-20 minutes or until tender.
  6. Enjoy!
Recipe Notes

And if you can't get purple potatoes, any old plain tater will do!

Per Serving: 101 Calories; 2g Fat; 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 36mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Fat. Points: 3

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