Description
This Coconut Curry Pumpkin Soup is a comforting and flavorful dish that is perfect for chilly days. The combination of creamy coconut milk, aromatic curry spices, and sweet pumpkin creates a rich and satisfying soup that will warm you from the inside out.
Ingredients
Scale
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for another minute until fragrant.
- Add the pumpkin puree, vegetable broth, and coconut milk. Bring to a simmer and let it cook for about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thinner consistency, add more vegetable broth or coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
