- Serves 4
- Prep time 10 minutes Cook time 30 minutes
- Adapted from DrFuhrman.com
In my mind, Fall is synonymous with pumpkins and squashes. I love these colorful, creamy soups, and adding some curry really spices it up. It’s good without it, but if you like a little kick, give this recipe a try! It’s super quick to make, seasonal, beautiful, and so delicious. I double the recipe, so we have enough for leftovers. Happy autumn!
Ingredients:
- 1 medium to large onion, chopped
- 3 cloves garlic, diced
- ½ tablespoon curry powder
- 1 teaspoon dried parsley
- 2 cups low sodium vegetable broth
- 1 ½ cups or 1 can pre-cooked pumpkin
- ¼ cup cashews
- 2-4 dates for sweetness
- 5 ounces or 1 bunch kale, stems removed and chopped
Directions:
- Saute onion and garlic with a few tablespoons of water until tender (5-10 minutes)
- Add curry powder and dried parsley and stir to coat.
- Add vegetable broth and pumpkin, bring to a boil, and simmer for 20 minutes
- Ladle into blender with cashews and dates and blend until creamy. Return to soup pot. Alternatively, add dates and cashews to pot and use immersion blender to blend.
- Add chopped kale, mix well, and remove from heat
- *Optional – garnish with fresh chopped parsley
- Serve warm or cool. Enjoy!