The festive holiday season always gets me excited for 2 things: family time and food! I’ve decided to make a dish that spices up a typical Thanksgiving ingredient with some Caribbean flavor to share with my “Cancer Slayers”.
I’ll be using curry in this dish which gets its yellow color from the spice turmeric. This spice helps prevent several forms of cancer because of its anti-inflammatory and anitoxidant properties. (I have more information about cancer- fighting spices http://slayingcancer.com/hea
You’ll need:
2 tablespoon coconut oil
1 cup chopped onions
1 minced garlic clove
3 cups vegetable broth
1 tablespoon curry powder
1/2 tsp sea-salt
1/4 tsp ground nutmeg
4 cups diced pumpkin
4 sprigs of thyme
2 potatoes
1 large carrot
1 cup coconut milk
1/4 scotch bonnet pepper
1/2 cup diced celery
Start off by prepping all the ingredients. Peel and wash the pumpkin, potatoes, and carrots. Cube the pumpkin into 3/4 inch pieces, the potatoes into 1/2 inch pieces, and slice the carrots to your desired thickness. Dice the onion, garlic and celery. Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). Allow that to sweat down for 3-4 minutes on low heat. Then add the curry powder and ground nutmeg. With your heat still on low, stir so the curry gets an opportunity to toast and start coating the bottom of the pot. Now add the diced pumpkin and give it a good stir.It’s now time to add some of the other ingredients (sea salt and veg broth) and bring to a boil. Then reduce to a gentle simmer until the carrots and potatoes are cooked and remove. Continue to allow the pumpkin pieces to cook until they become very tender and remove. Puree the pumpkin pieces with coconut milk until it is smooth, then add back to soup with the potatoes and carrots and stir well. Remove the sprigs of thyme, add to soup and stir. Your coconut curry pumpkin soup is packed with Caribbean flavor, totally vegetarian and now ready to serve.
