PUMPKIN CURRY SOUP RECIPE COCONUT MILK 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     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Squash Soup Recipes    Pumpkin Soup Recipes

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

CURRY COCONUT PUMPKIN SOUP RECIPE | COOKING LIGHT



Curry Coconut Pumpkin Soup Recipe | Cooking Light image

This luscious fall-inspired soup features the intense flavor notes of ginger, curry, and crushed red pepper.

Provided by Cooking Light

Total Time 435 minutes

Yield 4 servings (1 1/2 cups per serving) 

Number Of Ingredients 11

4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash
3 cups lower-sodium vegetable broth
1 large Granny Smith apple, cut into 1/2-in. cubes
3/4 cup chopped shallots
1 (1-in.) piece fresh ginger, peeled and thinly sliced
2 garlic cloves, chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 cup plus 4 tsp. canned light coconut milk, well shaken and stirred, divided
1 tablespoon fresh lime juice
1/4 cup raw pumpkin seed kernels (pepitas)

Steps:

  • 1. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice. 2. Place half of pumpkin mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture. 3. Ladle soup into bowls. Swirl 1 teaspoon coconut milk into each serving; top with pepitas.

Nutrition Facts : Calories 201, CarbohydrateContent 34 g, FatContent 7 g, FiberContent 6 g, ProteinContent 5 g, SaturatedFatContent 4 g, SodiumContent 658 mg, SugarContent 13 g

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