coconut curry pumpkin soup
Soup time! When fall hits, and the weather starts to get chilly, homemade soups are the best way to go. Simply add a salad, sandwich, or protein of your choice to create a full meal.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 servings
Ingredients
- 2 tablespoons butter
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 2 cans pure pumpkin puree
- 2 teaspoons curry poweder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon ginger powder
- dash cayenne pepper
- dash cloves, ground
- dash cinnamon powder
- 1/2 cup coconut milk (in the can)
- 1/4 cup brown sugar
How To Make coconut curry pumpkin soup
-
Step 1In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
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Step 2Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine. Simmer for about 10 minutes.
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Step 3Remove from heat and let cool slightly. Transfer, in batches, to a food processor to puree the soup to a smooth consistency. Transfer to the pureed soup to another pot or large bowl.
-
Step 4Add the coconut milk and brown sugar. Stir to combine. Depending on how sweet and creamy you like it, you can add more brown sugar and milk if needed, to taste.
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Step 5Reheat if needed, and serve! Can be refrigerated for up to a week, and reheated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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