Curry Pumpkin Chowder


Curry Pumpkin Chowder // via Nosh and Nourish


1 tablespoon
Coconut Oil
large carrots (peeled and thinly sliced)
an Apple (diced)
yellow bell pepper (diced)
1 tablespoon
Minced Garlic
1 tablespoon
dried onions
1 tablespoon
Montreal Chicken Seasoning
32 ounces
vegetable broth (or sub chicken broth, but then it won't be vegetarian)
2 cups
Coconut Water
2 cups
Silk Almond/Coconut Blend (or sub canned coconut milk)
15 ounces
organic pumpkin puree (one can)
2 cups
Cascadian Farm Winter Squash Puree (or sub 2 cups cubed butternut squash)
1 tablespoon
1 teaspoon
Curry Powder
1 tablespoon
Dark Amber Maple Syrup
2 cups
rice & lentil mix (dry)


  1. In a large stockpot over medium high heat, melt coconut oil. Then add carrots, apple, bell pepper, garlic, Montreal chicken seasoning, and dried onions. Saute for approximately 5 minutes, until carrots are slightly softened.
  2. Then add in all other ingredients.
  3. Simmer for 30 - 40 minutes until rice and lentils are fully cooked.
  4. Enjoy!

Yields 6 Servings