Spicy Pumpkin Curry Soup
Ingredients
-
2
medium-sized
pumpkins or butternut squash
-
2
tbsp
vegan butter
-
2
medium
yellow onions, roughly chopped
-
4
cloves
garlic, roughly chopped or whole
-
2
tbsp
red curry paste
-
1½
tbsp
spicy curry powder
-
1
tsp
cumin spice
-
1
tsp
smoked paprika
-
400
ml
coconut milk
-
900
ml
vegetable broth
-
½
juiced
lime
-
1
tbsp
salt
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Peel and dice the pumpkin or butternut squash into small pieces, spread on the baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30-45 minutes until slightly soft and golden.
- In a large soup pot, heat vegan butter on medium-low heat for 20-30 seconds, then add the yellow onion and sweat for about 5 minutes.
- Add whole garlic cloves and cook for 3-5 minutes before adding red curry paste, smoked paprika, cumin, spicy curry powder, and salt. Cook for another 3-5 minutes.
- Remove the lid, increase the heat to high, and add coconut milk, vegetable broth, lime juice, and the roasted pumpkin or squash. Adjust seasoning if desired, stir well, and bring to a boil. Cook for 10-12 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Serve with fresh cilantro, sprouts, roasted pumpkin or squash, and coconut cream.
Nutrition Facts (estimated)
Servings
8
Calories
122
Total fat
7.9g
Total carbohydrates
13.2g
Total protein
2.2g
Sodium
1258.2mg
Cholesterol
0mg
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