COCONUT CURRY PUMPKIN SOUP

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Coconut curry pumpkin soup image

Soup time! When fall hits, and the weather starts to get chilly, homemade soups are the best way to go. Simply add a salad, sandwich, or protein of your choice to create a full meal.

Provided by Darci Juris

Categories     Vegetable Soup

Time 25m

Number Of Ingredients 13

2 Tbsp butter
1/2 c onion, chopped
2 clove garlic, chopped
4 c vegetable broth
2 can(s) pure pumpkin puree
2 tsp curry poweder
1/2 tsp coriander powder
1/4 tsp ginger powder
dash(es) cayenne pepper
dash(es) cloves, ground
dash(es) cinnamon powder
1/2 c coconut milk (in the can)
1/4 c brown sugar

Steps:

  • 1. In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
  • 2. Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine. Simmer for about 10 minutes.
  • 3. Remove from heat and let cool slightly. Transfer, in batches, to a food processor to puree the soup to a smooth consistency. Transfer to the pureed soup to another pot or large bowl.
  • 4. Add the coconut milk and brown sugar. Stir to combine. Depending on how sweet and creamy you like it, you can add more brown sugar and milk if needed, to taste.
  • 5. Reheat if needed, and serve! Can be refrigerated for up to a week, and reheated.

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