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Grounding Coconut Curry Pumpkin Soup

Grounding Coconut Curry Pumpkin Soup

As the temperatures drop, the days grow shorter, and the season changes from warm summer to chilly autumn, it is healing and grounding to flow with the rhythm of nature. Autumn is a time of slowing down, reflecting, harvesting, and enjoying the bounties of life. It is also a time of consuming more warming and grounding foods to root down into the earth and prepare for the cooler temperatures and deep freeze (depending on where you live, of course) of the winter months.

A wonderful way to align with the rhythm of nature is to eat the fruits and vegetables that are ripe. Mother Nature knows exactly what our bodies need for the region we live to be in harmony with Her and ourselves. Achieving homeostasis requires a holistic approach—mind, body, soul—and food is the perfect harmonizer.

In autumn, squash, pumpkin and many other vegetables that ripen at this time are readily available and at their peak to eat. You may be at a loss with how to get creative for family meals or meal prep, but these vegetables are actually quite versatile and easy to work with in the kitchen!

Grounding Vegetarian Coconut Curry Pumpkin Soup Recipe
Get cozy with this tasty and warming soup that is perfect for autumn.

1 tsp Black Pepper
¼ tsp Cayenne Pepper
¼ cup Coconut Cream
2 tbsp Coconut Flakes
1 tsp Coriander Seed
2 tsp Cumin
2 cloves Garlic
2 tbsp Ghee
1 inch Fresh Ginger Root
1 whole Lime
4 cups Pumpkin
2 tsp Salt
⅓ cup Shallots
1 tsp Turmeric
2 cups Vegetable Stock


1. If you use canned pumpkin, use 2 cans of solid-pack pumpkin. If you use a pumpkin, roast in the oven for 30 minutes. Remove from oven, cut in half. Scoop out the seeds and set them aside for toasting. Allow pumpkin to cool a little bit, then scoop out 4 cups of flesh. Set aside.

2. Chop shallots, garlic, and ginger. Over medium heat, melt ghee in a large stock pot. When it melts, add onions, garlic and ginger. Sautee in the ghee for about 2 minutes, until onions become translucent. Now, all the spices and saute for one more minute. Add pumpkin, vegetable stock, and 4 cups of water. Bring to a boil, and reduce to a simmer. Then add the coconut cream. Let cook for 30 minutes.

3. Meanwhile, spread pumpkin seeds on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes at 350 degrees. Remove from oven and set aside. This is your garnish!

4. With a slotted spoon, add chunks to a blender or food processor. Transfer blended pumpkin back to pot and stir thoroughly with the liquid. Add the juice of one whole lime. Stir.

5. Serve hot and sprinkle with coconut flakes and pumpkin seeds. For a little extra garnish and flavor, crack a little fresh pepper and add a dash of salt to each bowl.

The creaminess of this Coconut Curry Pumpkin Soup will soothe your nerves and satisfy your fall sweet tooth. In fact, coconut directly nourishes, soothes and strengthens the nervous system. In autumn, your nerves are naturally on edge and anxious. Pumpkin's sedative effect and coconut's neuro-nourishment are a perfect relief.


Written by Morgan Garza
Morgan is a free spirit, world traveler and a lover of light. She loves to write about and research our inner healing power to help people realize their true potential. An avid practicer of yoga and meditation, Morgan is continuously evolving. She encourages all of us to follow our dreams by taking that first step into the unknown and truly practices what she preaches.
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