Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

Don’t let the barrage of pumpkin-flavored everything burn you out before you try this Coconut Curry Pumpkin Soup recipe.

If you just can’t bear to take a look at another pumpkin-flavored product, we totally feel you. But this is not your average pumpkin soup.

Sweet coconut, fresh lime juice, a bit of lime zest, and 100-percent pure pumpkin puree come together to create a delicately spiced dish with complex flavor.

Ultimate Portion Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese, created a soup that takes pumpkin spice in a whole new direction.

The combination of creamy coconut and spicy curry complement the smooth pumpkin flavor in this exotic soup.

Make sure you don’t use pumpkin pie filling, which includes lots of unwanted added ingredients. If you aren’t sure, check the ingredient label and look for 100-percent pure pumpkin puree.

To make this recipe healthier, Bobby uses ghee (clarified butter) instead of a run-of-the-mill butter. With only the pure butterfat, the recipe omits the lactose contained in butter, which is good news for those of us avoiding dairy.

Fun fact: When you saute your curry spice in with ghee, you amp up the flavor profile.

To replicate a bone broth, he adds a bit of gelatin to the chicken stock; if you have a premade bone broth handy, even better.

This isn’t a bland dish — Bobby uses onion, garlic, and freshly grated ginger to further build flavor. Chopped cilantro adds a bit of herby flair. Cilantro not your thing? No worries — feel free to omit that ingredient.

This recipe also features pre-pulled rotisserie chicken, which is an amazing time saver. It’s also an ideal ingredient for weekly meal prep and helps to make a rich, flavorful bone broth.

To get the recipe and find out the Container Equivalents and nutritional information, watch the FIXATE episode on Beachbody On Demand!