Rejuvenate Your Body With Pumpkin Coconut Curry Soup
In Colorado we are experiencing a bit of a weather shift tonight with snow on the way my soul is yearning for this Pumpkin Coconut Curry Soup recipe. Springtime is the time of year to rejuvenate your body for the upcoming warmer months. This soup and a good nights rest is the right step towards the nourishment and vitality your body craves. The spices pack on flavor while the silken tofu adds vegan protein to the creamy coconut blend. Enjoy!
A little about on my World.
It’s been awhile since I posted a recipe, but that doesn’t mean I have not been cooking up a storm. With my practice in full gear at Grossman Wellness Center, teaching for the Nutrition Therapy Institute, and starting school to learn the science and art of herbalism I am working on finding balance. However, I miss writing and all of You so it’s time to start blogging again. My creative gene is starting to ignite again and I have many ideas in store for Vitalized Body.
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Pumpkin Coconut Curry Soup
- 2 cans lite coconut milk
- 1 can coconut cream
- 1 can pumpkin purée
- 4 cans water
- 3 tablespoons green curry powder
Slice the following vegetables into 1/2 inch pieces
- 1/2 head purple cabbage
- 3 cups rainbow carrots
- 5 stalks celery
- 1 zucchini
- 2 cups bella mushrooms
- 1/2 white onion
- 1 inch ginger root diced
- 1 package silken tofu firm
Seasonings – 1 teaspoon of the following
- Black pepper
- Sea salt
- Garlic powder
- Pumpkin pie spice
Chop 1-cup of the following fresh herbs finely
Add all broth ingredients into a pan and turn stove on medium heat. Add in vegetables, then herbs, then bring to a boil for 5 minutes, add in tofu and let simmer for 10 minutes on low. Serve and enjoy.
P.S. – I have added my favorite spices from this recipe below. Feel free to browse them and shop around. Variety is the spice of life. You can turn a bland recipe into a mouth watering recipe with just a few dashes of spices.
Recipe content ©2018 Jessica Lee Reader. All rights reserved.