The weather cools, leaves change to glorious combinations of gold, red, orange, plum.  Air seems fresher and the smell of musty leaves is warm and deep.  Autumn is one of my favorite times of the year.

Autumn sets the tone for the remaining months of the year-spending more time inside, sitting before a fire, sipping a glass of red wine.  And seeking warmth in the food we eat.  I begin to eat ‘comfort’ food. For many that means heavy food.  And that doesn’t need to be the case.  It means full of flavor and depth, spices and unexpected tastes.

When I want comfort food, I often turn to soup. To that end, I give you fall in a bowl.

Beauty Shot:

 

 

 

Pumpkin Curry with Shrimp Soup

Ingredients:

1 lb. Shrimp  raw peeled and deveined  ( I like jumbo prawns feels more luxurious)

1 can 15 oz. Pumpkin puree`

2 cups roasted chopped Butternut Squash

2 Shallots sliced very thin and fried crispy

1 C Vidalia Onion chopped

3 T chopped Cilantro

1 T minced Garlic

1 T minced Ginger

2 T Lime zest

juice of half a Lime, plus Lime wedges for serving

1 Plum tomato, chopped, seeds removed

1 C Coconut Milk   (make sure to include some of the cream. I use have cup cream and half cup milk)

2 Cups Chicken Stock

1/4 tsp Cayenne

1 1/2 T Curry Powder

Plain Greek Yogurt for serving

2 C cooked Brown Rice  (use the remainder of the chicken stock from a box to cook the rice.  Add more stock if needed)  Note:  If you are doing keto, leave the rice out of serving

Olive Oil for cooking

Putting it Together:

Peel and remove seeds from butternut squash.  Chop and place on rimmed baking sheet.  Toss lightly with olive oil and place in oven heated to 375.  Roast till browned.  Personally, I like crispy edges.  Do this first- can do the rest while soup is cooking.

In a soup pan, add 3 T olive oil and heat to medium.  Add chopped onion and garlic.  Cook until onions are translucent appx 8 minutes.  Add in ginger.  Heat till fragrant.

Add in chopped plum tomato, and can of pumpkin puree`.  Cook till pumpkin turns golden- for me, takes about 5 minutes of stirring frequently.  Do not let it burn!

Add in chicken stock, curry powder, coconut milk, cayenne pepper.  Simmer for 20 minutes.  Stir often.

(coconut milk being added)

While the soup is simmering, fry the shallots.  When crispy, remove to plate lined with paper towels.

At 20 minutes, add in juice of 1/2 a lime,butternut squash, and shrimp.  Simmer again for 20 minutes.  Salt and pepper to taste.

Serving:

Scoop a healthy 1/2 cup of brown rice into a large soup bowl.  Ladle in the pumpkin curry over the rice.  Top with a large spoonful of Greek yogurt, then chopped cilantro.  Add lime zest and finish with fried shallots.

 

You will thank me.

Enjoy!

Terri