Curried Pumpkin Soup with Coconut Milk
This easy Curried Pumpkin Soup with Coconut Milk recipe is gluten-free, dairy-free, vegan, paleo and ready to eat in just 20 minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 servings
In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 - 2 minutes until fragrant.
Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
Reduce heat to low, cover and simmer for about 10 minutes.
Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds if using.
- The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out.
- If you are not vegetarian or vegan, the vegetable broth can be substituted with chicken broth.
Calories: 188kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 326mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11195IU | Vitamin C: 5.3mg | Calcium: 36mg | Iron: 3.3mg