Curried Pumpkin Soup with Coconut and Pumpkin Seeds

1. Curried Pumpkin Soup with Coconut and Pumpkin Seeds

2. https://naturallyella.com/curried-pumpkin-and-coconut-soup/
3. 
   
4. Pumpkin Soup
5. 1 medium pie pumpkin
6. 1 tablespoon olive oil
7. 1 bunch scallions,diced
8. 2 tablespoons curry powder
9. 2-3 cups vegetable broth
10. 1/4-1/2 cup full-fat coconut milk
11. salt, if needed
13. Pumpkin seeds
14. 1/2 tablespoon olive oil
15. 1/4 teaspoon salt
16. 
    
17. Preheat oven to 400˚.
18. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
19. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
20. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
21. Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
22. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
23. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

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+ If you don’t want to mess with the pumpkin, pre-made pumpkin will work.

+ In the same line, if you don’t want to roast the seeds (or don’t roast the pumpkin), pre-roasted pumpkin seeds would work or you can use pepitas.

+ Instead of using curry powder, curry paste will work as well but taste the past before using. If it’s overly powerful (or spicy), reduce the amount used accordingly.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup  Steph’s Bite by Bitemakes one huge pot that can serve 4 hungry pregnant women

2 cups cherry tomatoes

3 tablespoons olive oil

1 teaspoon salt and pepper

2 garlic cloves, minced

1/2 yellow onion, diced

3 cups chicken broth

1 (28 oz) can diced tomatoes

1 teaspoon garlic salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 tablespoon fresh basil, chopped

Preheat oven to 400 degrees F. Place cherry tomatoes on a baking sheet, pour 1 1/2 tablespoons of olive oil over top, along with the salt and pepper. Place baking sheet in the oven and roast tomatoes for about 20 minutes or until tomatoes are squishy and have a brown roasted color to them.

In a large pot, drizzling remaining 1 1/2 tablespoons of olive oil and turn stove to a medium high heat. Add in the garlic and onion, sautéing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), garlic salt, garlic powder, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes, or until soup is nice and hot. With an emersion blender, blend up the soup to your desired consistency. Pour in soup bowl and serve with grilled cheese chunks.

Recipe adapted from Family Fun