COCONUT CURRY PUMPKIN SOUP

Coconut Curry Pumpkin Soup image

Provided by Kelly Senyei

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin puree
2 1/2 cups chicken stock
13 1/2 ounces canned unsweetened coconut milk
Kosher salt and freshly ground black pepper
Sour cream, for serving
Pumpkin seeds, for serving
Lime wedges, for serving (optional)

Steps:

Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.