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 caloriescarbohydrate: 12 gcholesterol: : -fat: 13.5 gfiber: 3.2 gprotein: 2 gsaturatedFat: 10.6 gservingSize: -sodium: 600.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Pumpkin Soup
Directions
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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.
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.