Coconut Curry Pumpkin Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling. Ingredients:
1/4 cup coconut oil |
1 cup chopped onions |
1 clove garlic, minced |
3 cups vegetable broth |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground coriander |
1/4 teaspoon crushed red pepper flakes |
1 (15 ounce) can 100% pure pumpkin |
1 cup light coconut milk |
Directions:
1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
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