Curry Pumpkin Soup
If you are getting tired of the regular pumpkin and butternut squash soups, try this Curry Pumpkin Soup! It is so warm, creamy, and comforting.
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Servings: 4 servings
Calories: 334kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 2 sprigs of thyme
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1 14 ounce can of coconut milk
- 1 1/2 cups pumpkin puree
- 3 cups vegetable broth or 3 cups of water and 3 bouillon cubes
- 1 green onion chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground cayenne pepper
Instructions
- Start heating the oil in a large pot or pan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.
- Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.
- Add coconut milk, pumpkin puree, vegetable broth, and green onion. Cook for about 10 minutes, whisking intermittently.
- Allow the soup to cool for about 5 minutes, then pour soup into a high-speed blender, about halfway full. Process the soup until it is smooth. You may have to process the soup in 2 batches.
- Pour the curry pumpkin soup back into the pot and heat, then season with salt. Serve and enjoy!
Nutrition
Calories: 334kcal | Carbohydrates: 17g | Protein: 4g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1018mg | Potassium: 516mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14798IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 6mg