Soups Stews & Chili
2 tablespoons Cabot Salted Butter
1 tablespoon extra virgin olive oil
One 3-pound sugar pie pumpkin, peeled, seeded, and roughly chopped into 1-inch pieces (about 6 cups) (or substitute butternut squash)
2 apples, peeled, seeded, and roughly chopped
2 medium sweet onions, chopped
2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pinch cinnamon
- 1 pinch cayenne (optional)
- 2 13.5 ounce cans full-fat coconut milk
- 4 cups chicken stock (or vegetable broth)
Salt and pepper to taste
1 cup Cabot Greek Yogurt
¼ cup Pepitas or roasted pumpkin seeds
4 ounces Cabot Cheddar Cheese, shredded (about ½ cup)
HEAT the olive oil and butter in a large stockpot over medium heat.
ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.
ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.
ADD the coconut milk and stock and simmer for about 20 minutes. Puree until smooth with either an immersion blender or a regular blender in batches. Season with salt and pepper, to taste.
SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.
- Serving Size
- 1/6 of recipe
- per serving
- 46 grams
- Saturated Fat
- 33 grams
- 45 milligrams
- 830 milligrams
- 31 grams
- 5 grams
- 15 grams
- 15 grams
- 295 milligrams