A few months ago I started experimenting more with international recipes but trying to make them a little healthier and less carb heavy. Here's a healthy Coconut pumpkin soup recipe. Enjoy! Email me on Stephanie@naturalnutritiondubai.com or follow me on Instagram @stephanie.pech.
Ingredients:
2 tablespoons olive oil
2 cups chopped onion
3 garlic cloves, chopped
4 cups (½-in.) cubed peeled fresh pumpkin or butternut squash
1 large Granny Smith apple, cut into small cubes
1 tablespoon plus 1 teaspoon red curry paste
½ teaspoon ground ginger
¼ teaspoon salt
3 cups unsalted vegetable stock
¾ cup light coconut milk
1 tablespoon lime juice
2 tablespoons cilantro
Lime wedges
Directions:
Heat oil in a large saucepan over medium heat. Add onion, garlic and allow to cook for 5 minutes, stirring occasionally. Add pumpkin, apples, curry paste, ginger, and salt and cook for 5 minutes, stirring often. Add stock and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes or until pumpkin and apples are tender.
Place half of pumpkin mixture in a high speed blender such as Vitamix and blend until smooth. Place soup in a bowl. Pour in coconut milk and lime juice, and reheat in pan if needed. Serve soup in bowl and sprinkle cilantro on top. Serve with lime wedges.