Pumpkin-Carrot-Chicken Coconut Curry Soup
Heavenly.
That's exactly what this soup is and that's not exaggerating. People who know me know that I love the Fall. And summer in Florida can't go by quick enough to get there!
Besides the fact that its not hotter than Hades anymore here (usually!), I love the flavors and festivities of Fall. What does it symbolize to me? Good food, football, and time with family and friends.
This soup has got to be one of my favorite new recipes to date. In fact I think it is right up there with my Better Than Panera's Broccoli Cheese Soup! It's pretty simple to make. You just need a crockpot to get things going!
I'm a big proponent that pumpkin shouldn't just be saved for the fall. And I'm not just talking about that pumpkin flavoring in your Starbucks drink! When pumpkins are in season, they are that much better, but even out of season, they are delicious and nutritious for you. I also find that pumpkin puree is a great sweet treat if you are avoiding sugar like I am currently. While a decadent starch, it is fortunately low glycemic, so your body doesn't react to it quite the same way as other starches and fruits.
Here's a reminder of why pumpkin is so awesome as taken from my Paleo Pumpkin Bread recipe post:
1) Pumpkin is an antioxidant and anti-inflammatory food- so it helps joint health, organ health, and soft tissue injuries.
2) It is rich in Vitamin A and Vitamin C, so it protects the eyes and immune health. A 1 cup serving of pumpkin contains more than 7 times the daily value of Vitamin A!!
3) Pumpkin is rich in fiber, which helps wash out toxins and improve digestion.
4) The pulp and seeds are rich in magnesium for bone and tooth health.
5) It can help you meet your iron needs! This helps make hemoglobin which helps transport oxygen throughout the body.
6) Pumpkin is high in zinc, providing almost half the daily recommended intake of zinc! Zinc helps support female reproductive health and fertility, as well as helps to prevent cancer and boost immune health.
7) Forget bananas! Pumpkin is one of the highest sources among fruits and vegetables in potassium! This helps with cardiovascular health and aids in muscle and electrolyte recovery.
I KNOW you will enjoy this soup. With just a little bit of kick, it makes an easy and tasty curry. This is also a great way to use your chicken broth/stock. Can't wait to hear what everybody thinks!
Pumpkin-Carrot-Chicken Coconut Curry Soup (GF, DF, soy-free, AIP, whole 30, GAPS, body ecology)
1 1/2 cups pumpkin puree (make sure this is pumpkin and not pumpkin pie puree)
1 cup pureed carrots
1 cup spinach (cooked and drained)
2 containers Arroy D full fat coconut milk (this equates to about 3 3/4 cups)
2 cups chicken stock bone broth
3 cups of sweet potatoes cut in 1 inch cubes
1 pound chicken breasts or thighs cut into 1 inch cubes
1/2 medium onion, diced
1 garlic clove, minced
1/2 tbsp curry powder
1 tspn bay leaves
1/2 tspn cinnamon
1/2 tspn himilayan sea salt
1/4 tspn tumeric
1/4 tspn ginger
1/4 tspn cumin
1/4 tspn cloves
1/4 tspn ground black pepper
Add to 4 quart crockpot or large slow cooker coconut milk, pumpkin puree, carrot puree, chicken stock, curry powder, turmeric powder, bay leaves, cinnamon, ginger, cumin, cloves, and pepper. Whisk together to make sure it is combined well and spices are evenly distributed. Then add the garlic, onion, sweet potatoes, chicken breasts. Stir to coat and incorporate into soup. Cook on low for 6 hours, then serve. May be refrigerated for leftovers or placed in freezer for leftovers past a week's time. Enjoy!
That's exactly what this soup is and that's not exaggerating. People who know me know that I love the Fall. And summer in Florida can't go by quick enough to get there!
Besides the fact that its not hotter than Hades anymore here (usually!), I love the flavors and festivities of Fall. What does it symbolize to me? Good food, football, and time with family and friends.
This soup has got to be one of my favorite new recipes to date. In fact I think it is right up there with my Better Than Panera's Broccoli Cheese Soup! It's pretty simple to make. You just need a crockpot to get things going!
I'm a big proponent that pumpkin shouldn't just be saved for the fall. And I'm not just talking about that pumpkin flavoring in your Starbucks drink! When pumpkins are in season, they are that much better, but even out of season, they are delicious and nutritious for you. I also find that pumpkin puree is a great sweet treat if you are avoiding sugar like I am currently. While a decadent starch, it is fortunately low glycemic, so your body doesn't react to it quite the same way as other starches and fruits.
Here's a reminder of why pumpkin is so awesome as taken from my Paleo Pumpkin Bread recipe post:
1) Pumpkin is an antioxidant and anti-inflammatory food- so it helps joint health, organ health, and soft tissue injuries.
2) It is rich in Vitamin A and Vitamin C, so it protects the eyes and immune health. A 1 cup serving of pumpkin contains more than 7 times the daily value of Vitamin A!!
3) Pumpkin is rich in fiber, which helps wash out toxins and improve digestion.
4) The pulp and seeds are rich in magnesium for bone and tooth health.
5) It can help you meet your iron needs! This helps make hemoglobin which helps transport oxygen throughout the body.
6) Pumpkin is high in zinc, providing almost half the daily recommended intake of zinc! Zinc helps support female reproductive health and fertility, as well as helps to prevent cancer and boost immune health.
7) Forget bananas! Pumpkin is one of the highest sources among fruits and vegetables in potassium! This helps with cardiovascular health and aids in muscle and electrolyte recovery.
I KNOW you will enjoy this soup. With just a little bit of kick, it makes an easy and tasty curry. This is also a great way to use your chicken broth/stock. Can't wait to hear what everybody thinks!
Pumpkin-Carrot-Chicken Coconut Curry Soup (GF, DF, soy-free, AIP, whole 30, GAPS, body ecology)
1 1/2 cups pumpkin puree (make sure this is pumpkin and not pumpkin pie puree)
1 cup pureed carrots
1 cup spinach (cooked and drained)
2 containers Arroy D full fat coconut milk (this equates to about 3 3/4 cups)
2 cups chicken stock bone broth
3 cups of sweet potatoes cut in 1 inch cubes
1 pound chicken breasts or thighs cut into 1 inch cubes
1/2 medium onion, diced
1 garlic clove, minced
1/2 tbsp curry powder
1 tspn bay leaves
1/2 tspn cinnamon
1/2 tspn himilayan sea salt
1/4 tspn tumeric
1/4 tspn ginger
1/4 tspn cumin
1/4 tspn cloves
1/4 tspn ground black pepper
Add to 4 quart crockpot or large slow cooker coconut milk, pumpkin puree, carrot puree, chicken stock, curry powder, turmeric powder, bay leaves, cinnamon, ginger, cumin, cloves, and pepper. Whisk together to make sure it is combined well and spices are evenly distributed. Then add the garlic, onion, sweet potatoes, chicken breasts. Stir to coat and incorporate into soup. Cook on low for 6 hours, then serve. May be refrigerated for leftovers or placed in freezer for leftovers past a week's time. Enjoy!
Blessings,
Lindsay
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