By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Flavorful, creamy and warm, this soup is a perfect fall and winter staple that brings healthy carbs to the table.
*Choose organic produce whenever possible*
- 1 can organic pumpkin purée
- 1 pound new potatoes, boiled
- Pinch ground cinnamon
- ¼ teaspoon ground cardamom
- 2 cups low-sodium vegetable broth
- ¼ cup light coconut milk
- ½ teaspoon red curry paste*
- Pinch salt
- Optional: 1 ½ ounces herbed goat cheese
*Plum sauce and red curry paste are available in the Asian foods section of most supermarkets.
In a medium saucepot over medium heat, combine the pumpkin, potatoes, cinnamon, cardamom, broth, coconut milk, curry paste, salt and optional goat cheese. Mix until well combined. If the soup starts to boil, reduce the heat to medium-low. If you prefer your soup smooth, pulse with an immersion blender until soup reaches the desired texture. Divide the soup between two bowls. Serves 2.
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© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Adapted with permission from Bottom Line Books.
