This recipe was adapted from All Recipes. Seriously DELICIOUS!!!
Coconut Curry Pumpkin Soup
Calories per serve: 219
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
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.