Curried Pumpkin Coconut Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 (15-ounce can Pumpkin puree
  • 1 Yellow onion

• Canned Goods

  • 1 (14­-ounce can Coconut milk
  • 2 cups Vegetable broth

• Baking & Spices

  • 1 tsp Curry powder

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on everydayeasyeats.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon curry powder
• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
• 2 cups vegetable broth
• 1 (14­-ounce) can coconut milk
• Optional garnishes: Extra coconut milk, pumpkin seeds

Directions

• In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 - 2 minutes until fragrant.
• Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for about 10 minutes.
• Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
• Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds if using.

Nutrition