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Mary's Gone Crackers Pantry Pull Pumpkin Curry Soup

Pantry Pull Pumpkin Curry Soup

Recipe by Karin Fisk | Prep Time: minutes
  •  Gluten Free
  •  Recipe

INGREDIENTS

  • 1 tablespoon oil
  • 1 yellow onion, diced medium
  • 4 cloves garlic, minced
  • 2-3 teaspoons curry powder OR 2-3 tablespoons red curry paste
  • 1 teaspoon ground ginger OR 1 Tablespoon fresh ginger, minced
  • ½ teaspoon ground cumin (more or less depending on personal taste)
  • Dash of cayenne pepper (depending on personal taste)
  • 2-3 cups broth (veggie or chicken)
  • 2 tablespoons nut butter of choice
  • 2, 15oz cans pumpkin puree
  • 2 teaspoons sugar of choice (coconut is great here)
  • 1 can coconut milk
  • Salt & pepper to taste
Garnish:
  • 1 can garbanzo beans, rinsed, salted and roasted for 45-60 minutes @ 375 to crisp; OR Roasted pepitas
AND
  • 1 tablespoon coconut cream

PREPARATION

Heat a large soup pot over medium high heat, add the oil until the surface shimmers.

Add the onion and sauté for 5 minutes until translucent, add garlic and cook for another 2 minutes. Add the curry powder, ginger, cumin and cayenne, cook for another 1-2 minutes to release the fragrant oils. Stir in the broth, pumpkin puree, nut butter sugar and coconut milk.

Bring to a simmer and cook for 5-10 minutes, remove from the heat.

After cooling slightly, puree the soup with an immersion blender or a vitamix.

Top with garnish of choice.

Pair with Super Seed Classic, Sea Salt or Chipotle REAL Thin Crackers.

INGREDIENTS

  • 1 tablespoon oil
  • 1 yellow onion, diced medium
  • 4 cloves garlic, minced
  • 2-3 teaspoons curry powder OR 2-3 tablespoons red curry paste
  • 1 teaspoon ground ginger OR 1 Tablespoon fresh ginger, minced
  • ½ teaspoon ground cumin (more or less depending on personal taste)
  • Dash of cayenne pepper (depending on personal taste)
  • 2-3 cups broth (veggie or chicken)
  • 2 tablespoons nut butter of choice
  • 2, 15oz cans pumpkin puree
  • 2 teaspoons sugar of choice (coconut is great here)
  • 1 can coconut milk
  • Salt & pepper to taste
Garnish:
  • 1 can garbanzo beans, rinsed, salted and roasted for 45-60 minutes @ 375 to crisp; OR Roasted pepitas
AND
  • 1 tablespoon coconut cream

PREPARATION

Heat a large soup pot over medium high heat, add the oil until the surface shimmers.

Add the onion and sauté for 5 minutes until translucent, add garlic and cook for another 2 minutes. Add the curry powder, ginger, cumin and cayenne, cook for another 1-2 minutes to release the fragrant oils. Stir in the broth, pumpkin puree, nut butter sugar and coconut milk.

Bring to a simmer and cook for 5-10 minutes, remove from the heat.

After cooling slightly, puree the soup with an immersion blender or a vitamix.

Top with garnish of choice.

Pair with Super Seed Classic, Sea Salt or Chipotle REAL Thin Crackers.

DID YOU MAKE THIS RECIPE?

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