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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup

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We are well into the holiday season and I am not sick of pumpkin yet! This time of year the shelves of Whole Foods are bursting with cans and packages of pureed organic pumpkin. I am not a huge fan of buying packaged goods, and avoid it as much as I possibly can. I do make an exception for pumpkin puree. As long as I buy the organic variety (in a tetra pack not a can if possible) I do not feel too bad about it. Slicing, cooking, and pureeing the pumpkin myself can be very time consuming. I am a busy girl and my time is valuable!

I made a triple batch of this soup last night. I plan to have it for dinner throughout the week, send Doug to work with some for lunch, and freeze the rest for later.

Pumpkin Coconut Curry Soup

  • 2 cloves of garlic minced
  • ½ cup onion diced
  • 1 tsp coconut oil
  • 2 cups organic pumpkin puree (NOT Pumpkin Pie Mix!!!)
  • 1 cup organic light coconut milk
  • 1 cup low sodium organic vegetable broth
  • 3 tsp curry powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • pinch of nutmeg
  1. In a soup pot heat the garlic and onion with the coconut oil until the garlic just starts to brown and the onion is translucent.
  2. Add all the other ingredients to the pot and cook on low heat for about 10-15 minutes, stirring occasionally until completely heated through. You really cannot overcook it!
  3. Adjust the seasoning to taste adding more curry powder, nutmeg, salt and pepper as needed.
  4. Allow soup to cool slightly then transfer to a blender (this may need to be done in batches) and blend until completely smooth.
  5. Transfer back to pot to heat before serving.
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