Coconut Curry Pumpkin Soup
This Coconut Curry Pumpkin Soup is a rich and velvety, naturally vegan soup made with coconut milk, cans of pumpkin, and a delicious blend of curry spices and ingredients like garlic and ginger.
Servings: 4 to 6 servings
Calories: 88kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium leek white part only, chopped
- 3 garlic cloves chopped
- 1- inch piece fresh ginger peeled and grated
- 1 tablespoon curry powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 4 cups vegetable broth
- 2 15-ounce cans pure pumpkin puree
- 1 13.5 ounce can unsweetened coconut milk
Instructions
- Heat oil in a Dutch oven over medium heat. Add the chopped onion, and leeks. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Cook for another minute.
- Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant.
- Then stir in the pumpkin, vegetable broth, and coconut milk (reserve a couple of tablespoons for drizzling on the finished soup if desired). Bring the soup to a simmer and cook, uncovered, until vegetables are soft.
- Transfer the soup to a blender (or use an emersion blender) and puree the soup until it's smooth. Add additional water or broth as necessary to thin the soup as needed.
- Return the soup to the Dutch oven to reheat briefly. Serve!
Notes
Garnish:
- Coconut milk
- Pumpkin seeds
- Red pepper flakes
- Fresh Cilantro
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 805mg | Fiber: 2g | Sugar: 8g