Coconut Curry Pumpkin Soup recipe

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Ingredients

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Nutrition Info

170.7 calories
carbohydrate: 12 g
cholesterol: : -
fat: 13.5 g
fiber: 3.2 g
protein: 2 g
saturatedFat: 10.6 g
servingSize: -
sodium: 600.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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, 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. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

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