Curry Pumpkin Soup
Servings
4People
Servings
4People
Ingredients
Instructions
  1. Roast a pumpkin pie pumpkin or kabocha squash. Puree in a blender or food processor. You can also use canned pumpkin puree.
  2. Dice onions and carrot and saute in ghee until brown.
  3. In a soup pot, add onion and carrot mixture, bone broth, pumpkin puree and spices. Simmer on low until hot.
  4. Add to blender, along with sour cream, garlic, curry powder, Curry in a Hurry, and salt. Blend until smooth.
  5. Add corn and gently blend to evenly distribute.
  6. Pour into bowls and serve with fresh dill or other herbs of your choice.