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Gluten Free Foodies

Celebrate the foods that you can eat!

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Red Curry Pumpkin Soup With Coconut Milk

October 11th, 2012 at Thu, 11th, 2012 at 2:04 pm by Lisa - Gluten Free Foodie
Today is 10.11.12 - not sure what it means
but I guess our Indian Summer is long gone.
It is now time for me to embrace FALL!!!
I can't think of a better way to do it than by making some
warm and spicy soup with my favorite ingredients!

I wanted to make something relatively fast and easy.
I also wanted to incorporate Organic ingredients without preservatives,
so I thought about the Fall flavors that I was craving and came up with this
very easy soup that takes 5 minutes to mix the ingredients and
1 hour in the slow cooker.
How great is that?!

Red Curry Pumpkin Soup With Coconut Milk

1 1/2 cans Organic Pumpkin
1 can Organic Coconut Milk 
2 tsp Red Curry powder
1/4 tsp Aji Amarillo powder, Zócalo - heat level 6
1/4 tsp cinnamon
1/4 onion, finely chopped
1 tsp chopped garlic 
fresh ground black pepper to taste
Pepitas or Pumpkin seeds to garnish.

Put all of the ingredients into the slow cooker and cook on high for 30 minutes.  Stir a few times and reduce the heat to low for the final 30 minutes or until you are ready to serve.

Scoop into bowls and top with generous pinches of Pepitas. and add an extra pinch of smoked sea salt!
I like the extra crunch from the Pepitas when you mix them in.

Just a few thoughts about my choices for ingredients ...

I use Organic pumpkin from a can because it is fast and easy.
Better yet it was in my pantry because I always buy extra this time of year!

I also like to use the coconut milk from a can for this soup because it adds an
 extra rich, thick and creaminess that I want in this soup.

Red Curry just seems like the perfect spice to add a little kick to the pumpkin
and compliment the coconut milk.

Cinnamon + Pumpkin = Always Perfect!

I highly recommend that you stock your kitchen with a few of my favorites that I use all of the time.
Smoked Sea Salt, Aji dried spices and Organic Mesquite honey.

I use dried Aji Amarillo because I wanted to add a smoky flavor to the red curry with
some extra-extra-kick!
You can use a red pepper chili flakes and pimenton as a substitute if you don't have Aji on hand.

My how I love to slow cook ....
maybe Fall isn't so bad after all.

Let's see ... who should I share this jar of 
Red Curry Pumpkin Soup with ...


Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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