Serves 8 (1 cup servings)
- 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
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
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