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Fall Pumpkin Curry. A seasonal favorite that is fabulous year round.

The health benefits of pumpkin are numerous:

• High fiber keeps you fuller longer, aiding weight loss and satiety.
• Rich in L-Tryptophan, which promotes better sleep and also helps with depression and mood.
• High in potassium.
• Antioxidants protect skin.
• Vitamin A improves vision, nourishes skin and bones.
• Aids in digestion.
• Reduces phlegm.

This rich and dreamy soup will warm up your core and provide prefect nutrition for your family.  Feel free to enjoy throughout the Fall/Winter Season.

Recipe

INGREDIENTS:

2 Tbs. Sesame oil

1 Yellow Onion, chopped

Ginger 1 inch shredded

1 Fresh Garlic

2 Tbs. Fermented Chili Paste or ground paprika

1 Tbs.  Coriander seeds, crushed

1 Tsp. Cumin seeds, crushed

3 Kaffir lime leaves, sliced

1 Can Organic Coconut Milk

2 Cans Organic Pumpkin or pressure cooked fresh pumpkin. (My favorite is kabocha, and any squash will work too.)

1 Cup Broth-Of Your Choice

Splash of Thai Fish Sauce-I love the Red Boat Brand. (use coconut aminos or sea salt for Vegan option)

Garnish: Chopped Cilantro/ Basil and paprika and/or julienned fried kaffir leaves.

METHOD:

• In a sturdy stock pot, sauté the onion, garlic and ginger with the sesame oil until translucent.
• Add the Kaffir lime leaves, crushed cumin and coriander seeds.
• Add the broth and simmer for a few minutes.
• Add the pumpkin, chili paste, fish sauce/coconut aminos, and coconut milk.
• Stir and let simmer until bubbly.
• Garnish and enjoy.

#Glutenfree, #Lectinlight, #Vegan, #Paleo #Dairyfree