Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo)
This Curried Coconut Pumpkin Soup recipe is vegan, Whole30, and paleo. Learn how to make healthy homemade pumpkin soup with this quick and easy recipe!
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 minute 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.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Calories: 189calories | Carbohydrates: 11g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11201IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg