Curried Pumpkin Quinoa Soup
Ingredients
1 tsp coconut oil
1/2 c chopped onion
3 cloves garlic, chopped
1 jalapeno, seeds removed, chopped
3 T curry powder
1 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 quart (4 c) pumpkin puree
2 1/2 c cooked quinoa
1/2 c coconut milk (from can)
5 c water
2 c chopped kale
Preparation
1
In a large soup pot over medium heat, melt coconut oil.
2
Add onions and cook until soft, about 5 minutes.
3
Add garlic and jalapeno, cooking about 2 minutes.
4
Mix in curry and cumin, toasting lightly for 30-45 seconds.
5
Slowly pour in pumpkin puree, coconut milk, and water.
6
Stir well, then add quinoa. Cook for 20-30 minutes to allow flavors to combine, stirring occasionally.
7
Do not allow soup to come to a full boil.
8
Add kale, stir, and cover with lid.
9
Cook for another 5-10 minutes, until kale softens.
10
Season to taste with salt and pepper before serving.
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About
The perfect soup for those cool summer evenings!
Other Names:
Pumpkin Kale Soup
Yield:
Serves 8
Added:
Tuesday, August 23, 2011 - 5:33pm
