Curried Pumpkin Soup

The idea of an anti-inflammatory diet is to provide your body with the healthiest ingredients that are shown to provoke the fewest inflammatory responses. While each person will react differently to foods, research has shown diets including a wide variety of vegetables are the healthiest. At Arizona Pain Monthly, we also believe in seasonal eating. These recipes combine both a great variety of vegetables, and produce you should find in plenty at your local market in winter.

Curried Pumpkin Soup Recipe

2 medium onions, chopped
2 tablespoons unsalted butter
2 large garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin
4 cups water
2 cups reduced-sodium chicken broth
1 (14-oz) can unsweetened coconut milk, or coconut water if opting for low-fat
1/4 cup olive oil
2 tablespoons curry seasoning

On low heat, cook onions in butter for 5 minutes. Add garlic and ginger, stirring for 1 minute. Then add cumin, coriander, curry and cardamom for another minute. Add salt, red pepper
flakes, pumpkin, water, broth, and coconut milk/water and simmer, uncovered for 30 minutes, stirring when necessary. using an immersion blender, puree soup until smooth. Top with sour cream or plain yogurt before serving.