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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a delicious, creamy soup. I was hesitant at first to mix curry and pumpkin together, but it's amazing! This soup definitely warms you up on a cold wintery night. You can adjust the seasonings to fit your tastes. Ingredients:
1.5 (15 ounce) cans pumpkin puree |
1 (13 1/2 ounce) can coconut milk |
4 cups vegetable broth (salt free) |
2 shallots, chopped fine |
1 -2 garlic clove, minced |
3 tablespoons cornstarch |
water |
2 tablespoons curry powder |
1 tablespoon vegetable oil |
salt & pepper |
Directions:
1. In a large pot over medium heat, warm the vegetable oil. Add the shallots until almost tender, and then add the garlic.
2. Remove from heat. Blend the shallots and garlic in a food processor or blender until smooth. Return to the pot.
3. Add the broth and pumpkin. Stir well and raise the heat to medium-high.
4. Simmer for 10 minutes, or until it begins to boil.
5. In a small bowl, mix corn starch and enough water to make a thick paste. Add to the pot.
6. Stir in curry powder, along with enough salt and pepper to flavor.
7. Allow soup to boil until thick.
8. Add coconut milk RIGHT before serving. Stir well.
9. Serve warm. Enjoy!
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