Pumpkin Coconut Curry Soup
Creamy, comforting soup made with the convenience of canned pumpkin makes a delicious and nourishing weeknight meal.
Servings 6 servings
Calories 98kcal
Ingredients
- 2 tablespoons coconut oil
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon ground ginger
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala spice
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 cups vegetable broth
- 1 14 ounce can light coconut milk
- 29 oz can 100% pumpkin puree
Toppings
- extra coconut milk for drizzling on top
- roasted pumpkin seeds
Instructions
- In a stockpot over medium heat, heat oil. Add diced onion and saute until translucent, 3-5 minutes. Add garlic and ginger and saute for another minute.
- Add curry powder, garam masala, salt and pepper and saute for 1 more minute to bring out the flavors.
- Add vegetable broth, coconut milk, and pumpkin puree. Stir to combine and bring to a gentle boil. Reduce the heat to low and simmer covered for 15-20 minutes.
- Use an immersion blender, or pour in batches into a high powered blender and blend until smooth and creamy.
- Season, to taste, with salt and pepper. Serve with a drizzle of coconut milk and a few roasted pumpkin seeds. We love this soup with a crusty bread on the side. Enjoy!
Nutrition
Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 865mg | Potassium: 306mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21576IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg