Pumpkin soup with curry
SERVES
4
TOTAL TIME
30 Minutes
COURSE
Soup, Lunch, Dinner
DIFFICULTY
Average
Ingredients
- 1 can unsweetened pumpkin puree (not the pumpkin pie mix)
- 1 apple, peeled and diced
- 1 small sweet potato, peeled and diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 2 tsp coconut oil
- 1/2 onion, chopped
- 1 tbsp curry powder
- 3 cups low-sodium vegetable broth
- 1/2 tsp teaspoon salt
- 1/2 tsp ground black pepper
- 1/2 tsp red chili pepper flakes
- 1 can coconut milk
Methods
In a large pot or oven, combine pumpkin puree, chopped onion, celery, carrot, apple, sweet potato, coconut oil, curry powder, and pepper.
Pour vegetable broth over the mixture until it just covers the vegetables. Bring to a boil, then reduce the heat and let it simmer, covered, for 20 to 25 minutes.
Use an immersion blender (or transfer the soup to a regular blender) to puree the soup until it’s smooth. Gradually add coconut milk and mix well. If the soup is too thick, add more coconut milk. Season with salt and pepper to taste.
Divide the curry pumpkin soup into bowls and add your preferred toppings such as croutons, chopped scallions, a drizzle of coconut milk, red chili pepper flakes, and black pepper.
Nutrition facts
Per Serving:
102 calories;
fat 4.27g;
carbohydrates 16.30g;
fibre 4.33g;
protein 1.8g
