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Coconut Curry Pumpkin Soup
This coconut curry pumpkin soup is easy to make and tastes amazing. A wonderful fall comfort dish
Course
Soup
Cuisine
American
Keyword
coconut curry pumpkin soup, pumpkin soup
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
servings
Calories
160
kcal
Author
Ashlee Marie
Ingredients
4
Tbsp
butter
1/2
lrg
onion
chopped
3
shallots
chopped
1
tsp
curry powder
1
tsp
ground ginger
4
C
Stock
use vegetable broth for any vegans, but I like chicken stock
1
C
Coconut Cream
2
C
pumpkin puree
Salt and white pepper to taste
½
cup
maple syrup
US Customary
-
Metric
Instructions
in a large saucepan sautee the onion and shallots in the butter
Once the onions are translucent add the curry and ginger and stir
add the chicken stock, coconut cream and pumpkin and stir - bring to a slow simmer
Simmer for 10 mins, then using a hand blender (or pour into a regular blender) blend until smooth
add the salt and white pepper to taste and pour in the maple syrup.
Serve warm and add drizzle some coconut cream on the top for looks.
Video
Nutrition
Calories:
160
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
8
g
|
Cholesterol:
10
mg
|
Sodium:
438
mg
|
Potassium:
200
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
6685
IU
|
Vitamin C:
2.8
mg
|
Calcium:
31
mg
|
Iron:
1.2
mg