Curried Pumpkin Coconut Soup

Soup is probably one of my favourite things when the weather starts to get cooler. I can guarantee that if you give this one a try, it will become one of your faves.

Time- 20 minutes
Vegan, Gluten free, Paleo
Serves 6
Calories: 188 per serving
Carbohydrates: 10g
Protein: 2g
Fat: 16g
Saturated Fat: 14g
Sodium: 326 mg
Potassium: 318mg
Fiber: 2g
Sugar: 3G
Calcium: 36mg
Iron: 3.3mg

Ingredients

1 tablespoon coconut oil
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon minced ginger
1 teaspoon curry powder
1 (15 oz) can pumpkin purée
2 cups vegetable broth
1 (14 oz) can coconut milk
Optional garnishes: extra coconut milk, pumpkin seeds

Make It

1. In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes, or until softened. Add garlic, ginger, and curry powder and cook for 1-2 minutes until fragrant.

2. Stir in the pumpkin purée, broth, and coconut milk. Increase heat to high and bring to a boil.

3. Reduce heat to low, cover and simmer for about 10 minutes.

4. Remove from heat. Using an immersion blender, purée soup until smooth. Alternatively, transfer to a traditional blender and blend in small batches until smooth.

5. Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds.

* This soup is supposed to be thick, but feel free to add more broth or water to thin it to your liking.
* If you aren’t vegan, you can substitute vegetable broth with chicken broth.

Enjoy!