Curried Pumpkin Soup

This creamy curried pumpkin soup is warm, comforting, and full of cozy fall flavor. Made with pumpkin, coconut milk, mushrooms, and curry spices, it’s a rich and satisfying soup with a lightly sweet and savory finish.
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Course Soup

Ingredients
  

  • 1/2 lb fresh mushrooms chopped
  • 2 Tbsp Nutiva Butter Flavor Coconut Oil
  • 1/2-1 tsp curry powder
  • 3 cups chicken stock/broth
  • 1 15 oz can solid-pack pumpkin
  • 1 12 oz can coconut milk
  • 1 Tbsp honey
  • 1/2 tsp Celtic Sea Salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg
  • Fresh chives for garnish

Instructions
 

  • In a large saute pan, cook mushrooms and onions in butter-flavor coconut oil until tender.
  • Stir in curry powder until blended and gradually add broth.
  • Bring to a boil; cook and stir until thickened.
  • Add pumpkin, milk, honey, salt and pepper and nutmeg, heat through
  • Garnish with chives (optional)

Notes

Pumpkin is packed with fiber, vitamin A, and antioxidants that support immune and eye health. Coconut milk adds healthy fats for lasting energy, while curry spices may help support digestion and reduce inflammation. This dairy-free soup is both comforting and nourishing.
Keyword anti-inflammatory, health, Soup, wellness
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