Healthy Recipe: Coconut Pumpkin Curry Soup

Need a little more pumpkin in your life? Add in this hearty, healthy, delicious staple into your weekly menu.

• ¼ cup coconut oil
• 2 medium carrots, chopped
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 1 medium jalapeno, seeded and minced
• 1 clove garlic, minced
• 3 cups chicken stock
• 2 tablespoons coconut sugar
• ½ teaspoon salt
• ½ teaspoon ginger
• ¼ teaspoon ground coriander
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper (optional)
• 1-15 ounce can pumpkin
• 1-15 ounce can unsweetened light coconut milk

Heat coconut oil in a deep pot over medium to medium-high heat. Stir in carrots, bell pepper, onion, jalapeno and garlic; cook for about 5 minutes. Mix in chicken stock, coconut sugar, salt, ginger, coriander, curry powder, and cayenne pepper (optional). Cook and stir until the mixture comes to a light boil. Cover and boil for 15 to 20 minutes, stirring occasionally. In a separate bowl, whisk together pumpkin and coconut milk; add to stock mixture and cook another 5 minutes. Pour soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to pot and reheat before serving.

*Serves 6-8 people at 225-300 calories per serving