Whole30 compliant pumpkin curry soup, made with coconut milk, homemade bone broth, spinach, pumpkin puree, sausage and carrots. Paleo, gluten-free, grain-free, low-carb, ketogenic.
Last fall, I posted a recipe for a delicious vegan pumpkin curry soup. While I really do love that particular recipe, it does have peanut butter in it, which is a no-no for Whole30.
I also wanted to find a way to make it a bit more filling, as I often find with vegan recipes that I’m hungry again shortly after eating. I have tweaked the recipe slightly, and I am quite happy with the way it turned out this time.
This delicious pumpkin curry soup uses my super simple homemade bone broth recipe, which is one of the easiest recipes you will ever find. Just save up your leftover bones from previous recipes, then toss them in a slow cooker with some water and veggies, if desired, and allow to simmer for 12-24 hours.
The longer, the better, so you get all of the good stuff out of those bones. As long as you add enough bones, the broth should become jello once you chill it. This is a sign that you did it right. All of the super-healthy amino acids are in that broth that will help your skin, hair, nails and gut health. What could be better?
The broth and a can of full-fat coconut milk form the base of this tasty soup. You’ll simply add in the veggies, some cooked sausage, coconut aminos and red curry paste. That is all the soup requires. Beyond that, you can top it with some cilantro, green onion, sambal oelek or lime juice if you’d like, they all make great additions!
I hope you enjoy this super tasty recipe that takes just about 30 minutes to prepare. Quick recipes are a huge lifesaver on busy days, especially during Whole30 when it’s more challenging to make an impromptu decision to eat out.