Pumpkin Curry Soup
Ingredients
The soup base
-
2
teaspoons
coconut oil or extra-virgin olive oil
-
1 ½
cups
chopped sweet yellow onion
-
3
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
3
tablespoons
Thai red curry paste
-
2-3
cups
low-sodium vegetable broth or low-sodium chicken broth
-
2
tablespoons
almond butter or peanut butter
-
2
cans
pumpkin purée (15 ounce cans)
-
½
tablespoon
coconut sugar or light brown sugar
-
1
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅛ to ¼
teaspoon
cayenne pepper
-
1
can
light coconut milk (14 ounces)
Toppings
-
to taste
chopped roasted peanuts or pepitas
-
to taste
chopped fresh cilantro
-
to taste
coconut cream or plain nonfat Greek yogurt
Instructions
- Melt the coconut oil in a large pot over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking until fragrant.
- Stir in the Thai curry paste.
- In a separate bowl, whisk together part of the vegetable broth and almond or peanut butter until smooth, then add to the pot.
- Mix in the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and remaining broth until well combined.
- Puree the soup until smooth using an immersion blender or in batches in a blender.
- Stir in the remaining coconut milk and adjust thickness with more broth if needed.
- Taste and adjust seasoning as desired before serving hot with toppings.
Nutrition Facts (estimated)
Servings
4-6 servings
Calories
172
Total fat
8g
Total carbohydrates
21g
Total protein
5g
Sodium
345mg
Cholesterol
0mg
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