This 30 minute classic soup recipe is perfect for the crisp weather of autumn.Being vegetarian and full of wonderful nutrition doesn’t compromise its warming creaminess and complex tastes.

Ingredients 

2 tablespoons olive, coconut or avocado oil

1 medium onion, finely chopped

1 stalk celery, finely chopped

1 Tbsp curry powder or 1 ½ Tbsp red curry paste

¾  tsp celtic sea salt

¼ teaspoon ground cumin

¼ tsp ground allspice

½ tsp ground cinnamon

1 tsp fresh grated ginger or ¼ tsp dried and ground

¼ tsp red pepper flakes or cayenne, optional

2 cups vegetable broth or bone broth

1 (15-ounce) can pumpkin purée (about 2 cups) or home roasted

1 bunch swiss chard, chopped and stems separated

A pinch of stevia powder or 7 drops Stevia brand liquid stevia

1 Tbsp maple syrup

1 can full fat coconut milk

¼ cup chopped cilantro, optional

 Directions

1. Saute onion in oil over medium low heat, 4 minutes. 
2. Add celery, swiss chard stems and ginger sauteing for 4 more minutes, or till onions are translucent. 
3. Add all spices and stir while cooking for 3 minutes.
4. Add broth, pumpkin puree, and swiss chard leaves. Cook for another 6 minutes.
5. Add stevia, maple syrup and coconut milk. Heat and serve with cilantro sprinkled on top.