1. Heat oil in dutch oven over medium heat. Add onion and 1/2 tsp salt. Cook, stirring occasionally until onion is tender, about 6 minutes. Stir in ginger; saute until fragrant, about 1 minute. Add pears and cashews. Cook, stirring often, until pears have softened, about 2 minutes.
2. Sprinkle in curry powder, turmeric, cumin and chili powder; cook until fragrant and spices are beginning to toast. Whisk in pumpkin puree and broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
3. Working in batches, transfer soup to blender and process until smooth. Return to dutch oven and whisk in remaining broth and salt. Add up to 1/2 cup more broth to reach desired consistency.
3. Serve hot and garnish with freshly ground black pepper and coconut yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 611.9mg||21 %|
|Potassium 343.9mg||9 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 31g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 301
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