Curried Pumpkin Soup

Pumpkin soup, but make it curry.  This old school, winter favourite upgraded with all the flavour and collagen-rich goodness of Body Glue.

Prep 5 Mins | Cook 30

INGREDIENTS

• 1 Tbsp coconut or avocado oil
• 2 medium shallots (thinly diced)
• 2 cloves garlic, minced 
• 6 cups peeled & chopped pumpkin 
• 3 Tbsp Curry Powder
• 2 Tbsp Natural or Curry Body Glue
• 1/4 tsp ground cinnamon
• 1 14-ounce can coconut milk
• 2 cups filtered water
• 1-2 tsp chili, diced
• Extra coconut milk, toasted pepitas and coriander for serving, options;

WHAT TO DO

1. Heat a large pot over medium heat.  Mix Body Glue into filtered water.
2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3. Add pumpkin and season with pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4. Add coconut milk, Body Glue stock mix and chilli (optional – for heat). Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until pumpkin is tender.
5. Use a stick blender, or transfer soup to a blender and purée on high until creamy and smooth. If using a blender, return soup back to pot.
6. Taste and adjust seasonings, adding more curry powder or pepper as needed. Continue cooking for a few more minutes over medium heat.
7. Serve with a swirl of coconut milk, toasted pepitas and coriander