Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.
Notes
TO STORE: Store cooked pumpkin soup in an airtight storage container for up to 1 week in the refrigerator.
TO REHEAT: For best results, reheat soup in a small saucepan over medium heat, stirring often, until heated through. You can also reheat in the microwave, however it requires frequent stopping and stirring. Otherwise, you end up with soup that’s scorching on the top, and barely heated through on the bottom.
TO FREEZE: Let soup cool until it’s close to room temperature before transferring to an airtight container or freezer-safe gallon ziptop bag. Store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
These delicious Garlic Butter Mushrooms are the simplest side dish you will ever make! Just 5 minutes to prepare, oven baked and they’re perfect with almost anything. I love making them during the holidays and through out the year with steaks and other healthy proteins!
Garlic Butter Mushrooms make for an awesome appetizer or a delicious side dish. Succulent and meaty mushrooms are covered in garlic butter, seasoned then sprinkle with fresh herbs. It’s a classic side that’ll please the crowd!
4 skinless, boneless chicken thighs , cut into 1-in. pieces
1 yellow beet , peeled and halved, cut into thin rounds
1 large carrot , peeled and cut into thin rounds
1/2 tsp salt
1/2 cup orzo
1 900-mL carton sodium-reduced chicken broth
3 thyme sprigs
1/4 cup chopped parsley , (optional)
Instructions
HEAT oil in a large pot over medium. Add onion and mushrooms. Cook until mushrooms are softened, about 5 min.
ADD chicken, beet, carrot and salt to pot. Cook, stirring occasionally, for 5 min. Add orzo, broth and thyme. Increase heat to medium-high and bring to a boil. Simmer over medium-low until orzo and beet are tender, about 5 min.
REMOVE thyme sprigs, then ladle soup into bowls. Garnish with parsley and pepper before serving.
