Coconut Curry Pumpkin Soup
Serves 4
With canned pumpkin and coconut milk, you can make this fragrant, comforting soup on a busy weeknight. Make it a meal by adding sautéed tofu or shredded cooked chicken.
Ingredients
- 1/4 cup coconut oil
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 - 2 tablespoons curry powder
- 3 cup vegetable or chicken broth
- 1 (15 ounce) can 100% pure pumpkin
- 1/2 teaspoon kosher salt (plus more to taste)
- 1 cup coconut milk
Directions
- In a Dutch oven or other large, heavy pot, heat coconut oil over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft, about 3 minutes. Stir in curry powder, broth, pumpkin, and salt. Bring to simmer and cover. Simmer gently 10 minutes. Reduce heat, as needed.
- Stir in coconut milk. Return to simmer and cook 5 minutes. Adjust seasonings, to taste. If desired, blend with an immersion blender until smooth. To blend in a container blender or food processor, cover top with towel and be careful of hot liquid.
- Serve hot.
Cook Tips
Curry powder is a blend of spices so flavor varies and heat ranges from mild to hot. Add more or less, to suit your taste. Increase heat with crushed red pepper flakes. Try additional spices such as cumin, coriander, or nutmeg.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 310
- Fat: 26.0 g
- Saturated Fat: 22.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 400.0 mg
- Carbohydrates: 18.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 7.0 g
- Protein: 3.0 g