| OWL Venice

Creamy Pumpkin Curry Soup

Wild rice with pumpkin pieces, zucchini, topped with pepitas, micro arugula, cilantro, walnut oil and coconut yogurt


Servings: 4-5 | Total Time: 45 minutes

  OWL Venice Creamy Pumpkin Curry Soup Ingredients

 

Ingredients:

  • 2 ½ cups pumpkin cubes
  • 2 zucchini
  • 2 Tbsp olive oil
  • 1 Tbsp yellow curry paste
  • 1 tsp turmeric powder
  • 1 tsp ginger
  • ¼ cup cilantro stems
  • 2 cups OWL Venice Broth
  • 1 cup coconut milk
  • Sea salt 
  • 1 cup wild rice
  • 2 cups OWL Venice Broth

Toppings:

  • Coconut yogurt
  • Raw pepitas
  • Chopped cilantro
  • Roasted Walnut oil

 

Making Creamy Pumpkin Curry Soup

 

Directions:

  1. Add wild rice to a small saucepan with two cups of OWL Venice Broth. Bring to a simmer and cover for 45 minutes.

  2. While the rice is cooking, prepare your curry. Chop the pumpkin and zucchini into small cubes. To a large pot drizzle in olive oil.

  3. Add in yellow curry paste and pumpkin cubes. Sauté for 3-4 minutes. Then add in zucchini and sauté for another 3 minutes.

  4. Season with salt and add in turmeric and ginger. Then pour in the OWL Venice Broth and coconut milk. 

  5. Let simmer for another 20 minutes and add in chopped cilantro stems. 

  6. Serve the curry with the wild rice, coconut yogurt, pepitas, fresh cilantro, walnut oil and micro greens. 
Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.

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