Coconut Curry Pumpkin Soup
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
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Instructions
- Heat coconut oil in a deep pot over medium-high heat. Cook and stir onions and garlic in hot oil until onions are translucent, about 5 minutes. Mix in vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover and boil for 15 to 20 more minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 more minutes.
- Working in batches, pour soup into a blender, filling only halfway; process until smooth. Return to the pot and reheat briefly over medium heat before serving.
Source
Original recipe: View Original
