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Coconut Curry Pumpkin Soup | Daily Dine

Coconut Curry Pumpkin Soup

This vegan pumpkin soup recipe includes curry powder and coriander and uses coconut oil instead of butter and light coconut milk in place of cream.

lunchamerican

0

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 6

Nutritional Information

Calories:171 kcal

Carbohydrate:12 g

Fat:14 g

Dietary Fiber:3 g

Protein:2 g

Saturated Fat:11 g

Sodium:601 mg

Sugar:5 g

Unsaturated Fat:0 g

Ingredients

0.25 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

0.5 teaspoon salt

0.25 teaspoon ground coriander

0.25 teaspoon crushed red pepper flakes

1 15 ounce can 100% pure pumpkin

1 cup light coconut milk

Instructions

Step 1
Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
Step 2
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.