Pumpkin Coconut Curry Soup
In Colorado, as the weather shifts with snow on the way, my soul yearns for comfort in the form of Pumpkin Coconut Curry Soup. This nourishing recipe not only warms the body but also offers a plethora of health benefits, making it a perfect choice as we transition into the rejuvenating season of spring.
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Immune Support: Loaded with vitamins A and C from pumpkin, this soup helps bolster your immune system, perfect for seasonal changes.
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Anti-Inflammatory: Packed with turmeric, ginger, and garlic, known for their anti-inflammatory properties, this soup can help reduce inflammation in the body.
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Heart Health: The healthy fats in coconut milk support heart health, while spices like turmeric may help lower heart disease risk.
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Digestive Aid: Fiber from pumpkin and tofu promotes healthy digestion and regular bowel movements.
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Weight Management: High-protein tofu keeps you feeling full longer, aiding in weight management goals.
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Vegan Protein: Silken tofu provides plant-based protein for muscle repair and overall health.
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Hydration: With hydrating ingredients like coconut milk, this soup helps keep you hydrated for optimal bodily functions.
As you savor each spoonful of this creamy coconut blend infused with flavorful spices, know that you’re not only indulging in a delicious meal but also nourishing your body with the vitality it craves. So, embrace the comfort of this Pumpkin Coconut Curry Soup and let it be your companion on the journey to wellness this spring.
Try it out and leave a comment telling me how you liked it. Enjoy!
Pumpkin Coconut Curry Soup
Ingredients
- 8 cup filtered water
- 2 cans lite coconut milk
- 1 can coconut cream
- 1 can pumpkin purée
- 1/2 head purple cabbage sliced
- 3 cup rainbow carrots sliced
- 5 stalks celery sliced
- 1 zucchini sliced
- 2 cup bella mushrooms sliced
- 1/2 white onion sliced
Spices
- 1 cup basil finely chopped
- 1 cup cilantro finely chopped
- 1 cup parsley finely chopped
- 3 tbsp green curry powder
- 1 tsp Sea salt
- 1 tsp crushed black pepper
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Add all broth ingredients into a pan and turn stove on medium heat.
- Add in vegetables, then herbs, then bring to a boil for 5 minutes.
- Add in tofu and let simmer for 10 minutes on low. Serve and enjoy.
