PUMPKIN COCONUT CURRY SOUP RECIPES

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COCONUT CURRY PUMPKIN SOUP RECIPE | ALLRECIPES



Coconut Curry Pumpkin Soup Recipe | Allrecipes image

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.

Provided by PHARMERGIRL

Categories     Pumpkin Soup

Total Time 50 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 170.7 calories, CarbohydrateContent 12 g, FatContent 13.5 g, FiberContent 3.2 g, ProteinContent 2 g, SaturatedFatContent 10.6 g, SodiumContent 600.6 mg, SugarContent 5.1 g

BEST COCONUT CURRY PUMPKIN SOUP RECIPE-HOW TO ... - DELISH



Best Coconut Curry Pumpkin Soup Recipe-How to ... - Delish image

Upgrade dinner tonight with this easy Coconut Curry Pumpkin Soup recipe from Delish.com

Provided by Anna Watson Carl

Categories     vegetarian    dinner    main dish    soup

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 16

2 tbsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
2 tsp. curry powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
kosher salt
Freshly ground black pepper
3 c. pumpkin puree (fresh or canned)
1/4 c. brown sugar, packed
4 c. vegetable (or chicken) stock
1 14-oz. can coconut milk
Toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish

Steps:

  • Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.

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