Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!

Perfect for a cold winters day!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

What you will need:

Coconut Oil - 2 tbsp

Coconut Oil Spray

Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)

Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)

Yellow Onion - Medium size

Chicken Broth - 32 oz (I prefer unsalted but it is up to you)

Fresh Ginger

Garlic - 3 cloves

Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)

Flour (about 1 cup to make a rue)

Salted Butter - 3 tbsp

Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)

Cilantro (enough to make it pretty)

Raw Pumpkin Seeds

Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.

Curry Roasted Pumpkin Seeds

Warning: This item is addictive!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

This recipe will make you fall in love with Fall all over again. Seriously, your kitchen will fill up with the smell of curry, a little bit of cinnamon and a whole lot of pumpkin.

I must warn you before you begin. I have been known to not measure anything when I cook and with most recipes I post I will try my hardest to change that but on some I really don't think it matters and this is one of those recipes that it doesn't matter. So with that said. Everything is to taste I am just here to guide you.

What you will need: 

-Raw Pumpkin Seeds
-Coconut Oil (I prefer the spray kind)
-Yellow Curry Powder
-Ground Cinnamon
-Sea Salt
-Cookie Sheet

Yep...that's it...easy does it for this one.


Steps: 
*Preheat over to 350

1- Spread the seeds out on the cookie sheet. I used a  9 x 12 sheet and fill the whole bottom and even a little thicker. It is okay if it isn't evenly spread out because you can stir it throughout the baking process.