Cream of pumpkin soup is a warming mixture of sweet pumpkin with creamy coconut, blended up with invigorating cinnamon, ginger and cayenne spices.
You can double the recipe and freeze leftovers for later.
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Simmering away happily on the stove. Cinnamon spice rising into the air… Amos Lee crooning through the speakers. I’m flooded with nostalgia, filled with warm and cozy feelings.
I feel so grateful to be alive, the world outside seems like a crazy place at times but my home is full of peace.
I feel ripe today, after working so hard for years to feel calm, confident and secure with myself and my place in the world, today is the kind of day that I can breath easy.
Everything is ok.
I look at my husband and my children. I think about all the things we’ve been through and all the ways we have grown. I want to drop to my knees in humble awe of the profundity of life.
We are a family of explorers. Curiously probing the world, learning, discovering and looking around with wonder.
Coconut Cream of Pumpkin Curry Soup | Dairy-Free & Low-Carb
- Add the pumpkin puree and coconut milk to a saucepan over medium heat and bring to a simmer.
- Add broth and all the spices. Reserve cilantro. Use an immersion blender or stir with a whisk to combine the ingredients. Continue to cook over medium heat for 30 minutes. Keep the soup at a light simmer, the liquid will reduce as the soup thickens.
- Divide into bowls and serve warm.