Pumpkin Curry Soup
This Pumpkin Curry Soup comes together with coconut milk, canned pumpkin and curry paste. It's a delicious twist on fall comfort food!
Servings: 6 servings
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp red or yellow curry paste
- 1 tsp turmeric
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 2 (15oz) cans pureed pumpkin NOT pumpkin pie filling
- 1 (14oz) can coconut milk
- 1 cup vegetable broth
- Creme fraiche
- Pumpkin seeds
- Fresno chilies
Heat coconut oil in a large pot over med-high heat. Add onions and saute for 2-3 minutes until softened.
Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant.
Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Simmer for 20 minutes, then blend with an immersion blender.
Serve in deep bowls and top with desired garnishes. Enjoy!
Calories: 212kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 169mg | Potassium: 690mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12938IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 4mg