Description
A delicious and creamy pumpkin coconut curry soup that’s perfect for a cozy meal.
Ingredients
Scale
- 1 Tablespoon coconut oil
- 1/2 medium yellow onion, finely chopped (or 1–2 teaspoons onion powder)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 (15 ounce) cans pumpkin puree
- 3 1/2 cups vegetable stock
- 3 teaspoons curry powder
- 1 teaspoon ginger powder
- 3/4 cup light coconut milk
- 1–2 Tablespoons honey
- 1 teaspoon crushed red pepper (optional)
Instructions
- Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft).
- Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes.
- Stir in the pumpkin puree and vegetable stock.
- Cook for 7-10 minutes, stirring occasionally.
- Add in the curry powder and ginger, then cook for another 2-3 minutes.
- Whisk in the coconut milk, honey, and crushed red pepper (optional) and cook until warm, about 3-5 minutes.
- Serve warm and enjoy!
Notes
- This soup can be enjoyed as a starter or a main course.
- Adjust the level of crushed red pepper according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg