Are you looking for a unique pumpkin soup to complete your Thanksgiving feast?  Why not give this curry and coconut oil recipe a try. It’s sure to be a crowd pleaser!

CURRY-COCONUT PUMPKIN SOUP

¼ cup Perfect Coconut Oil

1 cup chopped onions

1 clove of garlic, minced

3 cups broth (preferred: homemade chicken bone broth, or vegetable broth)

3 scoops Perfect Collagen (boosts protein levels of vegetable soups, particularly beneficial if you don’t have any bone broth on hand)

1 teaspoon curry powder

½ teaspoon salt

¼ teaspoon ground coriander

¼ teaspoon ground ginger

¼ teaspoon crushed red pepper flakes

1 (15 oz.) can pure pumpkin (or equivalent cooked winter squash of your choice)

1 cup coconut milk

½ cup of sour cream (optional)

Directions:

1. Heat the coconut oil in a deep soup pot over medium high heat. Stir in the onion and garlic; cook until onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, ginger, coriander, and red pepper flakes and Perfect Collagen.  Cook and stir until the mixture comes to a boil, about 10 minutes. Cover and continue a gentle boil for 15 -20 minutes, stirring occasionally. Whisk in the pumpkin and coconut milk and cook for another 5 minutes.

2. Pour the soup into a blender, filling only half way and working in batches. Process until smooth, or leave some squash chunks for added texture). Return to pot and reheat briefly over medium heat before serving in small carved out pumpkins. Place a dollop of sour cream on top of each serving, if desired. Serves 6.

This recipe adapted from:PHARMERGIRL at Allrecipes.com