Curry Pumpkin Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon coconut oil or 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped cauliflower floret
• 1 garlic clove, pressed
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 tablespoon new mexico chile powder
• 1 cup canned pumpkin
• 1 cup coconut milk
• 2 cups water or 2 cups chicken stock
• 1 tablespoon lime juice
• 1/2 cup cooked chicken or 1/2 cup tofu or 1/2 cup panir
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon hot sauce

Recipe

• 1 sauté onions and cauliflower in the oil. add the spices and the garlic and a little salt and pepper. add a tablespoon or so of water if the spices start sticking or burning.
• 2 add the pumpkin, coconut milk and enough water or stock to thin it to your liking. bring to a boil and back to a simmer. add the chicken, paneer or tofu and simmer long enough to heat everything through.
• 3 adjust the seasoning of the soup with salt and pepper, lime juice and hot sauce.
• 4 serve over rice and with a salad or plate of raw vegetables.