Curried Pumpkin Quinoa Soup
1 tsp coconut oil
1/2 c chopped onion
3 cloves garlic, chopped
1 jalapeno, seeds removed, chopped
3 T curry powder
1 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 quart (4 c) pumpkin puree
2 1/2 c cooked quinoa
1/2 c coconut milk (from can)
5 c water
2 c chopped kale
In a large soup pot over medium heat, melt coconut oil.
Add onions and cook until soft, about 5 minutes.
Add garlic and jalapeno, cooking about 2 minutes.
Mix in curry and cumin, toasting lightly for 30-45 seconds.
Slowly pour in pumpkin puree, coconut milk, and water.
Stir well, then add quinoa. Cook for 20-30 minutes to allow flavors to combine, stirring occasionally.
Do not allow soup to come to a full boil.
Add kale, stir, and cover with lid.
Cook for another 5-10 minutes, until kale softens.
Season to taste with salt and pepper before serving.