SOMA Living October 2022

RECIPE OF THE MONTH

EASY CURRIED PUMPKIN SOUP Prep time: 10 mins • Cook time: 40 mins Yields: 6 servings

INSTRUCTIONS

• Make it vegetarian by using vegetable stock in place of chicken stock. • Keep extra stock on hand to thin the soup to your liking after it simmers. • If you prefer a smoother consistency, puree the soup with an immersion blender or in a blender.

1. Heat the coconut oil in a medium pot or dutch oven over med/nigh heat. Add the onion and saute for 3-4 mins. 2.Add the garlic and saute 1-2 more mins. Stir in the spices and toast until fragrant, 1-2 mins more. 3.Add the brown sugar, pumpkin, kosher salt and cayenne pepper. Stir in the coconut milk and stock, stir well. 4.Bring to a simmer and cook over low heat for about 20-30 mins, allowing the flavors to blend, stirring occasionally. Puree with an immersion blender if desired. 5. Taste, adjust seasonings, add a squeeze of lime juice, and thin with additional stock if desired. Serve with garnishes. RECIPE NOTES • Use fresh or canned pureed pumpkin interchangeably in this recipe (NOT pie mix). • I like to use lite coconut milk in this pumpkin soup to make it even healthier, but you can use regular coconut milk to make it even richer.

Soup season is back and I can’t think of a better way to kick it off than with this easy curried pumpkin soup. It’s hearty and rich, but deceptively light and healthy. This pumpkin soup cooks up quickly and easily.

INGREDIENTS

1 Tbsp coconut oil (vegetable or canola oil can be substituted) 1 large onion, diced 3 cloves garlic, minced 1 Tbsp curry powder 1/2 tsp ground ginger 1/2 tsp ground cumin 2 Tbsp light brown sugar 29 oz pumpkin puree, homemade or canned (1 lg can) 1 1/2 tsp kosher salt 1/4 tsp cayenne pepper (or to taste) 13.5 oz lite coconut milk (1 can) 3 cups chicken or vegetable stock (plus extra for thinning) squeeze of lime juice roasted pumpkin seeds, cilantro, and plain yogurt for garnish (optional)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

OCTOBER 2022 | SOMA LIVING 13

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