Curried Pumpkin Soup recipe

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Heather Page, Nutritional Therapy Practitioner, MA, NTP, brought us a wonderful fall recipe: Spicy Curry Pumpkin Soup.
Why pumpkin?

Pumpkin: Good source of fiber, vitamin A, beta carotene, and potassium.

Pumpkin seeds: Good source of Zinc

Curried Pumpkin Soup

1 medium onion, chopped

1/4 c. coconut oil

5 c. pumpkin puree

2 c. chicken broth

1/2 coconut milk

1/2 t. ginger

1 t. cumin

1/2 t. cardamom

1/2 t. coriander

1/2 t. turmeric

1/8 t cayenne

salt to taste

Heat coconut oil over medium heat in stock pot. Add onions and sauté until translucent. Add pumpkin purée, chicken broth and spices and stir. Cook until heated thoroughly and onions are soft. Remove from heat, add in coconut milk and salt to taste. Purée until smooth and incorporated with immersion blender, or cool slightly and purée in blender. Serve with toasted unsweetened coconut flakes and pumpkin seeds.

Salt and Pepper Roasted Pumpkin Seeds

2 c. pumpkin seeds

2 t. olive oil

1/4 t. salt (to taste)

1/4 t. pepper (to taste)

Preheat oven to 300 degrees. Line sheet pan with parchment paper. Rinse pumpkin seeds in strainer and remove large pieces of flesh and stringy pieces. Dry and place in bowl with olive oil. Toss in olive oil and pour onto sheet pan. Sprinkle with salt and pepper. Place in oven and bake until crisp (about 25-30 minutes), stirring every 10 minutes. Let cool and serve or place in airtight container. ​

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