Pumpkin Curry Soup
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
1
large
onion, chopped
-
2
medium
carrots, peeled and chopped
-
2
cloves
garlic, chopped
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
tablespoon
curry powder
-
¼
teaspoon
ground ginger
-
¼
teaspoon
cinnamon
The main ingredients
-
2
15-ounce cans
canned pumpkin puree
-
2
cups
low-sodium vegetable broth
-
1
tablespoon
maple syrup
-
½
cup
canned coconut milk
Garnish
-
to taste
toasted pumpkin seeds or nuts
-
to taste
coconut milk for drizzling
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onions with a pinch of salt until soft and translucent.
- Add chopped carrots, garlic, remaining salt, black pepper, curry powder, ginger, and cinnamon. Cook until the carrots are softened.
- Stir in canned pumpkin, vegetable broth, and maple syrup. Simmer for 10-15 minutes.
- Turn off the heat and carefully blend the soup in batches with coconut milk until smooth.
- Serve hot, garnished with a drizzle of coconut milk and toasted seeds or nuts.
Nutrition Facts (estimated)
Servings
6
Calories
153
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
721mg
Cholesterol
0mg
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