Thai Coconut Pumpkin Soup

Diets

Gluten free

Ingredients

Produce
- 4 cloves Garlic
- 1 Onion, medium
- 2 1/4 cups Pumpkin puree, store-bought or homemade

Canned Goods
- 1 (13.5-oz. canunsweetened coconut milk
- 2 1/2 Cupschicken stock

Baking & Spices
- 1 Teaspoonyellow curry powder

Nuts & Seeds
- 1 Pumpkin seeds

Dairy
- 1 Sour cream
- 1 Tablespoonunsalted butter

Time
Prepare: 15M
Cook: 15M

Found on justataste.com

Description

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk. Now that soup season is in full swing, it’s time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. Pumpkin soup is high atop my list of winter favorites, and this year I’ve decided to add a Thai twist to the classic with this healthy recipe for coconut pumpkin soup made with plenty of fresh garlic. I’ve traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors. A simple ingredient swap makes this soup vegetarian, but carnivores and vegetarians alike won’t want to miss out on the perfect dessert to complete your Thai feast: Homemade Coconut Sticky Rice with Mango. Now that is the ultimate takeout-fakeout meal, and you never even had to change out of your pajamas. Win, win andddd win. Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Disclosure: This post contains Amazon Affiliate Links.

Directions

Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender. Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper. When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds. Kellys Note: This soup can be made vegetarian by swapping vegetable broth for the chicken stock.

Serves: 6 servings
Prepare: 15 minutes
Cook Time: 15 MINUTES

justataste.com

5045 319 2017-07-07 06:53:42

Title:	Thai Coconut Pumpkin Soup Recipe
Descrition:	Add a Thai twist to a comforting favorite with a quick and healthy recipe for coconut pumpkin soup loaded with fresh garlic.

Thai Coconut Pumpkin Soup