Padma Fitness & Yoga
  • Home
  • Fitness
    • Fitness Services >
      • Personal & Small Group Training
      • Take-Home Personal Training Plan
      • Corrective Exercise & Alignment
    • Free Fitness Resources (including Fitness Guide and videos)
  • Yoga
    • Yoga & Meditation Services >
      • Community Yoga Classes
      • Private & Small Group Yoga
      • Corporate Yoga
      • Ayurvedic Yoga Therapy
      • Yoga & Aromatherapy
      • Meditation & Yoga Nidra
      • Pranayama Instruction
    • Yoga Resources (including Yoga Guide and videos) >
      • Yoga 101 Guide
      • Anusara Yoga
      • Free Yoga Resources
      • Yoga Print Resources
  • NUTRITION
    • How to Eat
    • Recipes >
      • Beverages
      • Breakfast
      • Breads
      • Appetizers
      • Salads
      • Side Dishes
      • Soups
      • Main Dishes
      • Dressings, Sauces & More
      • Desserts & Snacks
      • School Lunch Ideas
      • More Recipes
    • More Nutrition Resources
  • LIFESTYLE
    • Health Coaching & Workshops >
      • Health Coaching
      • Wellness Workshops
    • Lifestyle Resources >
      • Seasonal Wellness Guides
      • Stress Relief & Meditation
      • Sleep Tips
      • Brain Health
      • Bone Health
      • Back Health
      • Breathing Tips
      • Alignment & Mobility >
        • Gokhale Method
        • Egoscue Method
        • Foundation Training
        • Joint-Freeing Series
        • Roll Model Method
        • MELT Method
        • DNS
        • Alexander Technique
        • Feldenkrais Method
        • Anatomy
      • Injury Prevention
      • Ayurveda
  • Work With Me
  • About
    • Testimonials >
      • Client Testimonials
      • Student Testimonials
      • Workshop Testimonials
    • Rates
    • Photo Gallery
  • Contact

Coconut Curry Pumpkin Soup

  • 1/4 cup coconut oil
  • 1 cup chopped sweet onions (I usually use the whole onion)
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 tsp. curry powder
  • 1/2 tsp. unrefined sea salt
  • 1/4 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1 lb. roasted pumpkin or 2 cups pure pumpkin puree
  • 1 cup 100% coconut milk or coconut cream
  • Optional: Garnish with large, unsweetened coconut flakes, toasted until edges turn light brown

Heat coconut oil in deep pot over medium-high heat. Stir in onions and garlic; cook until onions are translucent, about 5 minutes. Add vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover, and simmer 10 minutes more, stirring occasionally. Whisk in pumpkin and coconut milk, and simmer another 5 minutes.

Working in batches, pour soup into blender, filling only halfway; process until smooth. If needed, return soup to pot and reheat briefly over medium heat before serving.  If desired, top with unsweetened coconut flakes.
Powered by Create your own unique website with customizable templates.