Pumpkin is full of cancer fighting properties, which includes beta-carotene (read more here: Pumpkins Ability to Fight Cancer). For better absorption of this phytonutrient, pair it with a healthy fat, which we did using coconut oil.
Phytonutrients or phytochemicals are natural occurring chemicals that help protect plants from germs, fungi, bugs, and other threats. In turn when you eat the plant food and its phytonutrient, you get that protection as well.
Okay, enough of the science, and on to the featured recipe. Oh, by the way, you will note we used coconut sugar in the recipe.
Coconut sugar is a perfect 1:1 replacement for refined sugar. It has naturally occurring nutrients like magnesium, potassium, zinc, iron and 8 vitamins and amino acids.
Here’s a FACT: The coconut palm tree produces up to 75% more sugar per acre than cane sugar and uses only 20% of the resources.
Coconut sugar will not spike your blood sugar, making it a great food for diabetics. Coconut sugar is a vegan food and great for gluten-free cooking and baking.
1 large Granny Smith apple
1 tbsp. coconut oil
1 small yellow onion, chopped
1 tbsp. red curry powder
2 tbsp. ginger, fresh, grated or chopped
1 tsp. garlic, minced
2 cups fresh water
2 cups pureed pumpkin
Himalayan salt and coconut sugar to taste
Melt oil in a soup pot over medium-high heat. Next add chopped apple and cook until golden in color. Next add onion, curry powder, ginger, and garlic. Reduce the heat to medium and cook, stirring until soften and when you are able to smell the onion and garlic.
Stir in the water and pumpkin (add more water if too thick). Simmer stirring occasionally, about 15 minutes.
Season the soup with Himalayan salt and coconut sugar, if desired. Serves 4 soup bowls.
We found the soup has a warmer flavor of ginger when aloud to set for a day or two. Enjoy!!
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