Pumpkin Squash Coconut Curry Soup

For all of the fall vibes.

Recipe by Registered Dietitian Lucy Lavine, of @lucyonthebeet.

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It’s October, which means one thing—it’s soup season. The weather is dropping, it’s officially sweater weather, and you just want something to cozy up with while watching some of your favorite movies. This Pumpkin Squash Coconut Curry soup is so easy to make, and perfect for when the mercury starts to drop – it’s fall in a bowl!

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Recipe makes 5 cups 

INGREDIENTS

1 acorn squash, roasted  (Drizzle with olive oil, 2 tbsp maple syrup, salt and pepper to taste @ 425 for 15 min, flip, cook for 5 more minutes) 

1/2 medium yellow onion, or 1 1/2 cup diced 

1” piece of ginger, minced or 1 1/2 tbsp 

1 tbsp of minced garlic 

2-3 tbsp of curry powder (or to taste) 

1 cup of pumpkin purée

1 cup of chicken broth 

1 can (15 oz) of coconut milk

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DIRECTIONS

1. While acorn squash is roasting (see directions above), add 2 tbsp of olive oil to large pot over medium heat 

2. Add diced onions, and season with salt and cook until translucent 

3. Add ginger, garlic, curry powder. Cook until fragrant 

4. Add coconut milk and pumpkin purée 

5. Remove skin from squash add to pot once cooked through

6. Add one cup of chicken broth (or more for thinner consistently) 

7. Using an immersion blender or in small batches, blend until smooth

ADD ONS & GARNISH IDEAS

For protein-rich add ins: Lentils, crispy roasted chickpeas, and roasted pumpkin seeds

To garnish: Fried sage, pomegranate seeds, or coconut milk