Curried Pumpkin Soup
Day 10! Based on the Whole30 timeline, day 10 & 11 is the time when most people who quit on the program caves. Day 9 was extremely tough for me. I was unusually tired, I crave sugar to get me going. Perhaps because of the lack of good night sleep the night before. My youngest came
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups 1L chicken/veg stock*
- 1 yellow onion (diced)
- 3 cloves garlic (smashed)
- 800 g pumpkin (cut into 1 inch cubes)
- 1 large carrot (cut into 1 inch pieces)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 cups baby kale
- 20 g walnuts
- 2 tsp olive oil
- 2-3 tsp curry powder
- Salt and black pepper to taste
- Olive oil to drizzle (optional)
Instructions
- 1
Curried Pumpkin Soup
- 2
Heat pot on medium high heat with 1 tbsp oil.
- 3
Add onion to cook until softened, about 1 minute.
- 4
Then add garlic to cook until slightly browned.
- 5
Pour stock into pot, add pumpkin and carrot.
- 6
Bring to boil, and lower heat to medium low.
- 7
Simmer 20 minutes until carrot and pumpkin is tender.
- 8
Remove from heat.
- 9
Heat pan on medium high heat with 2 tsp oil.
- 10
Blend with immersion blender until smooth.
- 11
Bring it back up to a boil.
- 12
Season with curry powder, salt, and black pepper to taste then remove from heat.
- 13
Toppings
- 14
Saute baby kale with salt and pepper.
- 15
Remove and set aside.
- 16
Add walnuts into pan and toast.
- 17
Remove to cool, and chop into smaller chunks.
- 18
Serve pumpkin soup with sauteed baby kale and chopped walnuts.
- 19
Drizzle a little olive oil over the soup to finish.