Cooked - Pumpkin Curry Soup Recipe

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Pumpkin Curry Soup Recipe

4.0

1 Tablespoon coconut oil

½ medium yellow onion, finely chopped (or 1-2 teaspoons onion powder)

2 teaspoons minced garlic

½ teaspoon salt

½ teaspoon pepper

2 15 ounce cans pumpkin puree

3 ½ cups vegetable stock

3 teaspoons curry powder

1 teaspoon ginger powder

¾ cup light coconut milk

2 Tablespoons honey

1 teaspoon crushed red pepper (optional)

Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft).
Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes.
Stir in the pumpkin puree and vegetable stock.
Cook for 7-10 minutes, stirring occasionally.
Add in the curry powder and ginger, then cook for another 2-3 minutes.
Whisk in the coconut milk, honey, and crushed red pepper (optional) and cook until warm, about 3-5 minutes.
Serve warm and enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food🍂Fall

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 93 weeks ago

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