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Curried Coconut Pumpkin Soup
Curried Coconut Pumpkin Soup
Serves – 4
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 crushed red pepper flakes
- 1 15-ounce can 100% pure pumpkin
- 1 cup light coconut milk
- For serving (optional, but delicious): Coconut yogurt and fresh parsley
Directions:
- Heat the coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook until the onions are translucent, about 5 minutes.
- Mix in the vegetable broth, curry powder, salt, 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, or use an immersion blender, and process until smooth. Serve with a dollop of coconut yogurt and fresh parsley.
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