Coconut Curry Pumpkin Soup

SUBMITTED BY: PHARMERGIRL

"This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling."

PREP TIME	20 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

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DIRECTIONS

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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Recipe Submitter:

PHARMERGIRL

	Cooking Level: Intermediate Home Town: Albany, New York, USA Living In: Denver, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 170

Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 600mg
Total Carbs: 11.8g
Dietary Fiber: 3.3g
Protein: 2.1g

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