Pumpkin Curry Soup featuring our Seasonal Salt

A nourishing, nutrient dense recipe from our friends over at The Hale Bone Broth.


Pumpkin πŸŽƒ Curry Soup

1/4 cup coconut
1 cup chopped onion
1 clove garlic, minced
3 cups Hale Bone Broth

1 teaspoon curry powder
1/2 teaspoon Duxbury Saltworks Seasonal Salt Blend
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup coconut milk

Directions: Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the Hale Bone broth, curry powder, Duxbury Saltworks Seasonal Salt Blend, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving. Enjoy πŸŽƒβ€οΈ

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