Pumpkin Curry Soup

Nutrition per serving:
Calories 380Fat 22 gProtein 4 gSodium 800 mgSugars 29 g

Ingredients

• 1 ½ Tbsp. Ghee (Clarified Butter)
• 1 small finely chopped Yellow Onion
• ½ cup Vegetable Broth
• 1 can Light Coconut Milk
• 1 can Pumpkin
• 1 Tbsp. Curry Powder
• ½ tsp. Salt
• 2-3 Tbsp. Agave Nectar, Organic Cane Sugar or other natural sweetener

Directions

1. In large pot, heat ghee on medium. Add onions. Cook until translucent, about 10 minutes. Add ½ cup vegetable broth and ½ can coconut milk and stir until mixture re-heats and simmers. Add curry powder, salt and agave nectar. Then begin to add pumpkin, stirring and mixing with broth until all the pumpkin 'melts' in. It's okay if it's not completely smooth.
2. After about 5 minutes, transfer to blender and puree mixture.
3. Return it to pot on and heat on low. Add about another ¼ - ½ cup coconut milk, depending on how thick you like the soup. The longer you let the soup simmer, the thicker it will become. This is also a great time to add more seasoning (salt, agave, curry) as you like, to taste. You can also toss in a handful of greens (such as Swiss chard, mustard greens or kale) as you simmer. This will wilt the greens, add some nutrients to your soup, and offer a bitter flavor to counter the touch of sweet in this dish.
4. Serve with a dollop of organic plain yogurt on top or a fresh piece of hot bread with ghee!