Coconut Curry Pumpkin Soup Recipe
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Coconut Curry Pumpkin Soup

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."

Rating: This weblink has been rated 18 times with an average star rating of 3.9 Read Reviews (15)

Rate/Review | 872 people have saved this

Prep Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 171 | Total Fat: 13.5g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by Ruth 
This was fantastic - a friend of ours made this soup for my husband and I a few months ago,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by ruttere 
This was a really good soup. To spice it up a little bit, I added 1/4 tsp ginger and sprinkled... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by JPMJ 
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by Errica 
This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by Strubisatoaster 
This soup was delicious! I chose this recipe because I love coconut, pumpkin, and curry, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by darryn 
Yum! I subbed olive oil for the coconut oil, and it was just as delicious. I had lots of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by AdiCroft 
Great base - I added Turmeric and alot of Cayenne pepper for more zing, as well as some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by pennteller 
I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2008 by JENLOTUS 
Its a great soup if you like curry. It is thick. So a little goes a long way! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by Emily310 
A great recipe for curry lovers! I didn't have coconut oil so I just used olive oil instead. I... MORE

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