Serves 8 (1 cup servings)
Ingredients
- 1 Medium garden pumpkin
- 1 tbsp roasted red pepper curry paste
- 1 tsp curry
- 1 tsp ground ginger
- 2 tbsp coconut oil
- 1 white onion, chopped
- 4 cup chicken broth
Preparation
Cut pumpkin in half and deseed.
Place each half open-side down in a pan with about an inch of water. Bake at 400° for 40-50 minutes or until tender.
While pumpkin is baking, sauté onion in coconut oil in a large stockpot. Once onion is browned on the edges, add chicken broth, curry, and ginger. Bring to a boil and then remove from heat.
Let pumpkin and broth cool slightly. Scoop the meat of the pumpkin out and place in a blender. Add the broth to the blender and blend until smooth. Pour blended soup back into the stockpot and reheat, and serve.
Nutrition analysis: 80 calories, 5g fat, 3g protein, 10g carbohydrate, 5g fiber, 470mg sodium
Related articles
The greatest benefit of tea, from an Englishman in Hillsboro
If asked, Dan Howard could talk about the health benefits of tea. But his favorite health benefit from tea is that it provides a moment of respite.
6 easy tips to avoid dehydration this summer
As the weather heats up, it’s important to drink enough water and avoid dehydration—signs may include muscle cramps, dizziness or fatigue. Here are some strategies to help you reach your
Recipe: Sparkling strawberry mint mocktail
As the weather heats up, it’s important to drink enough water and avoid dehydration—some signs of which include muscle cramps, dizziness or fatigue. Here's a delicious recipe for staying hydrated!
Chocolate cherry baked oatmeal recipe
Makes 6 servings Ingredients 2 cups old fashioned oats 1 tsp. baking powder ¼ cup light brown sugar 2 Tbsp. cocoa powder ¼ tsp. salt 2 cups fresh or frozen