Popular Conditions & Diets
Ingredients
16
Time
45m
Serves
4
Recipe by Julia Gibson
Ingredients
16
Time
45m
Serves
4
1 Tbsp
Extra-Virgin Olive Oil
1 med
Yellow Onion
medium, diced
2
Carrots
med, chopped
2 stalks
Garlic Cloves
minced
403 ml
Light Coconut Milk
(1 can)
Dinner
Gluten-Free
1 Tbsp
Fresh Ginger
chopped
1 1/2 Tbsp
Red Curry Paste
796 ml
Pumpkin Puree
(large can)
3 cups
Vegetable Broth
(1 large can)
1 Tbsp
Lime Juice
(1/2 lime)
1/2 tsp
Sea Salt
or to taste
1/4 tsp
Black Pepper
or to taste
1/2 cup
Toasted Pumpkin Seeds
1/4 cup
Light Coconut Milk
to drizzle
1/2 cup
Cilantro
chopped
1 tsp
Chili Flakes
juiced
1
In a large pot, heat olive oil, sauté onion and carrots until softened. Season with salt & pepper.
2
Add garlic and ginger, cook until fragrant.
3
Stir in curry paste, cook for 1–2 minutes.
4
Add pumpkin, broth, and coconut milk. Bring to a simmer.
5
Simmer for 15 minutes. Remove from heat and blend with an immersion blender.
6
Finish with lime juice and stir until combined.
7
Toast pumpkin seeds on stove top on low heat until toasted, about 3 mins.
8
Ladle into bowl; top with pumpkin seeds, coconut milk drizzle, cilantro, parsley, chili flakes.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
