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It's freezing. And in addition to the constant companionship of my sugar-free cocoa (which I'm sipping right this very moment, per usual), I have been craving soups. But some of the tastiest soups are super high in fat and calories. 1 cup of this stuff is less than 140 calories. You read that correctly.

Tonight we had a luscious and easy peasy soup that just took minutes to make. And you know I'm all about speed cooking, if I have to cook at all. I modded the recipe from My Fitness Pal (they have a ton of great recipes) and even my teen boys chowed down. That's a testament, even if I'm not a food photographer!

Ingredients

  • 2 yellow onions, diced
  • 3 T coconut oil
  • Salt and pepper
  • 40 oz pumpkin pureé
  • 3 C chicken broth
  • 14 oz unsweetened coconut milk
  • 4 T red curry paste
  • Ground ginger
  • Turmeric
  • Cumin
  • Curry powder
  • Water, broth, or nut milk (optional)

Directions

Sauté onion in oil in a large pot set over medium-high heat, until the onion is translucent. Add salt and pepper to taste. Add pumpkin and stir.

Slowly stir in broth, curry paste, and spices to taste. Bring to a simmer. Add the coconut milk and stir. Add water, broth, or nut milk until desired consistency is reached. (I used about 1/2 cup of cashew milk.)

Top with toasted pumpkin seeds, croutons, or fresh herbs. (Calories not included in count above.)