Coconut Curry Pumpkin Soup
Servings: 3
Calories per serve: 219
Ingredients
1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 15oz pumpkin
1 cup coconut milk
1/2 cup almond/soy milk
Method
Heat the coconut oil in a deep pot over medium-high heat.
Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
Mix in the vegetable broth, pumkpin, curry powder, salt, coriander, and red pepper flakes.
Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
Cover, and boil 15 to 20 minutes more, stirring occasionally, until pumpkin is soft.
Add in coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth.
Return to a pot, and reheat briefly over medium heat before serving.
This was great! I didn't puree the soup because I like chunks in my soup, but other than that I followed the recipe exactly. Very yummy!
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