Curried Pumpkin Quinoa Soup
By: Carissa
Published: Tuesday, August 23, 2011 - 5:33pm

Ingredients




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

Preparation

1 In a large soup pot over medium heat, melt coconut oil. 2 Add onions and cook until soft, about 5 minutes. 3 Add garlic and jalapeno, cooking about 2 minutes. 4 Mix in curry and cumin, toasting lightly for 30-45 seconds. 5 Slowly pour in pumpkin puree, coconut milk, and water. 6 Stir well, then add quinoa. Cook for 20-30 minutes to allow flavors to combine, stirring occasionally. 7 Do not allow soup to come to a full boil. 8 Add kale, stir, and cover with lid. 9 Cook for another 5-10 minutes, until kale softens. 10 Season to taste with salt and pepper before serving.

About

The perfect soup for those cool summer evenings!