Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

AuthorJessica Lee ReaderCategoryDifficultyIntermediate

Rejuvenate Your Body With Pumpkin Coconut Curry Soup.

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!

I am including a link to our favorite stainless steel cookware. I did tons of research and the T-fal cookware is amazing! 

T-fal FZ700251 ActiFry Air Fryer with Air Fryer Cookbook, Ceramic Nonstick Pan, Dishwasher Safe, 2.2-Pound, Black

Ingredients

 8 cups filtered water
 2 cans lite coconut milk
 1 can coconut cream
 1 can pumpkin purée
 ½ head purple cabbage sliced
 3 cups rainbow carrots sliced
 5 stalks celery sliced
 1 zucchini sliced
 2 cups bella mushrooms sliced
 ½ white onion sliced
Spices
 1 cup basil finely chopped
 1 cup cilantro finely chopped
 1 cup parsley finely chopped
 3 tbsp green curry powder
 1 tsp Sea salt
 1 tsp crushed black pepper
 1 tsp garlic powder
 1 tsp turmeric
 1 tsp cumin
 1 tsp cinnamon
 1 tsp pumpkin pie spice

Directions

1

Add all broth ingredients into a pan and turn stove on medium heat.

2

Add in vegetables, then herbs, then bring to a boil for 5 minutes.

3

Add in tofu and let simmer for 10 minutes on low. Serve and enjoy.

Recipe content ©2019 Vitalized Body, Jessica Lee Reader. All rights reserved.

Ingredients

 8 cups filtered water
 2 cans lite coconut milk
 1 can coconut cream
 1 can pumpkin purée
 ½ head purple cabbage sliced
 3 cups rainbow carrots sliced
 5 stalks celery sliced
 1 zucchini sliced
 2 cups bella mushrooms sliced
 ½ white onion sliced
Spices
 1 cup basil finely chopped
 1 cup cilantro finely chopped
 1 cup parsley finely chopped
 3 tbsp green curry powder
 1 tsp Sea salt
 1 tsp crushed black pepper
 1 tsp garlic powder
 1 tsp turmeric
 1 tsp cumin
 1 tsp cinnamon
 1 tsp pumpkin pie spice

Directions

1

Add all broth ingredients into a pan and turn stove on medium heat.

2

Add in vegetables, then herbs, then bring to a boil for 5 minutes.

3

Add in tofu and let simmer for 10 minutes on low. Serve and enjoy.

Pumpkin Coconut Curry Soup

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