Pumpkin Curry Soup

Pumpkin Curry Soup

4.6(173)

Cook Time
-
Total Time
-
Yield
10 servings

Ingredients

  • 2 teaspoons coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons curry powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 14 oz coconut milk (415 mL)
  • 30 oz pumpkin puree (800 g)
  • 3 cups vegetable broth (720 mL)
  • bread bowl, for serving

Nutrition Info

  • Calories 374
  • Fat 28g
  • Carbs 27g
  • Fiber 4g
  • Sugar 9g
  • Protein 2g

How to Make It

1. Step
In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5–6 minutes.
2. Step
Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
3. Step
Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes.
4. Step
Uncover the soup and blend with an immersion blender until smooth.
5. Step
Ladle the soup into bread bowls and serve.
6. Step
Enjoy!

Tags

VegetarianChef's KnifeEasyStove TopBlender

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