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.
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yield
6 servings
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For coconut curry pumpkin soup
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2 Tbspbutter
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1/2 conion, chopped
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2 clovegarlic, chopped
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4 cvegetable broth
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2 canpure pumpkin puree
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2 tspcurry poweder
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1/2 tspcoriander powder
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1/4 tspginger powder
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dashcayenne pepper
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dashcloves, ground
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dashcinnamon powder
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1/2 ccoconut milk (in the can)
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1/4 cbrown sugar
How To Make coconut curry pumpkin soup
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1In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
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2Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine. Simmer for about 10 minutes.
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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.
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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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5Reheat if needed, and serve! Can be refrigerated for up to a week, and reheated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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