Curry Coconut Pumpkin Soup
- 1 whole medium baking pumpkin
- 1 can organic coconut milk
- 2 tbsp curry powder or to taste
- 1 tbsp ginger or to taste
- Slice and bake the pumpkin at 350 for 25-30 min till very soft. Let cool.
- Scrape the pumpkin meat into a food processor, add a can of coconut milk a little at a time while pulsing. Add curry powder and ginger. pulse until smooth and creamy. Heat in a saucepan on low until hot, stir frequently so the bottom doesn't burn.
- Top with toasted pumpkin seeds!
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