Coconut Curry Pumpkin Soup

Serves: 2

Roast pumpkin

1 small pumpkin ( I used acorn squash (1.89 pounds, yielded 4 and 1/4 cups chopped)

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

Cut the pumpkins into large chunks

1/2 tbsp olive oil
1/8 tsp salt

Coat the pumpkin chunks with olive oil and salt.

Place on the baking sheet and roast for 35 minutes or until soft and fork tender. Allow to cool for 30 minutes in room temperature. You can accelerate this process by refrigerating the pumpkin for 10 to 20 minutes.

Soup

1 tbsp coconut oil

1 green onion, chopped
2 and 1/4 cups roasted pumpkin

1/2 medium sweet apple, cored and seeds removed

3/4 tsp curry powder
1/2+ 1/8  tsp salt
1/4 + 1/8 tsp black pepper powder

1/8 tsp nutmeg

2 cup vegetable broth / water

1 cup coconut milk

Once cool, add all ingredients to the SouperBlast Pitcher, screw on the vent top and extract until smooth and warm.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 cups
Taste Note: Tastes AWESOME
Note:

1. The recipe called for 1 tsp of curry powder, so I made it with 1 tsp of curry powder and we felt it was too much curry powder, so reduced to 3/4 tsp.
2. The recipe called for 1/3 cup of yellow onion and garlic, I added 1 green onion and omitted garlic.